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Moroccan Spiced Chickpea Soup with Harissa Yogurt_001

Moroccan Spiced Chickpea Soup with Harissa Yogurt

A warm and hearty soup infused with the vibrant flavors of Morocco, featuring protein-packed chickpeas, aromatic spices, and a tangy harissa yogurt topping that will transport your taste buds to the bustling streets of Marrakech.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Moroccan
Servings 6 servings
Calories 260 kcal

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing bowl

Ingredients
  

Soup

  • 2 tbsp olive oil
  • 1 large onion, diced about 1 cup / 150 g
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper adjust to taste
  • 2 cans chickpeas 15 ounces / 425 g each, drained and rinsed
  • 1 can diced tomatoes 14.5 ounces / 411 g, with juice
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 2 cups fresh spinach roughly chopped
  • 1 tbsp lemon juice

Harissa Yogurt

  • 1 cup plain yogurt
  • 1 tbsp harissa paste
  • Salt to taste

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper. Cook for another 2 minutes until the spices are fragrant.
  • Add the chickpeas, diced tomatoes with their juice, and vegetable broth. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
  • While the soup simmers, prepare the harissa yogurt by combining the plain yogurt, harissa paste, and a pinch of salt in a small bowl. Mix well and set aside.
  • After the soup has simmered, add the chopped spinach and cook until wilted, about 2 minutes.
  • Stir in the lemon juice and adjust the seasoning if necessary.
  • Serve the soup hot, with a dollop of the harissa yogurt on top.

Notes

For a vegan version, ensure the yogurt is plant-based.
Adjust the level of heat by increasing or decreasing the amount of cayenne pepper and harissa paste to suit your taste.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Keyword Harissa Yogurt, Healthy Soup Recipe, Mediterranean cuisine, Moroccan Chickpea Soup, Spiced Chickpea Soup