Moroccan Tomato Couscous Chickpea Soup is rich in spices and flavors while being nutritious and full of protein. Vegetables and plum tomatoes are simmered with rich spices like turmeric, paprika and cinnamon while couscous and chickpeas add texture and protein.
MOROCCAN TOMATO COUSCOUS CHICKPEA SOUP
A lot of the recipes I create are inspired by something.
It might be a cooking show, a restaurant I recently ate at, a dream I had {not joking 😉 }, an old recipe that I put a new twist on or a Lebanese family recipe.
Today’s Moroccan Tomato Couscous Chickpea Soup is inspired by a recent trip to a Lebanese restaurant in Cleveland called Taza Lebanese Grill and my Moroccan Carrot Red Lentil Soup.
When we made a recent trip to Taza I ate a Tomato Couscous Soup that was out of this world and I knew I had to recreate it.
When I started coming up with the recipe I felt that the best spices to pair with the tomatoes, chickpeas and couscous were from my Moroccan Carrot Red Lentil Soup.
The warm flavors of turmeric, paprika, cinnamon, cumin and coriander just can’t be beat.
If you have make homemade tomato soup you might be one of those people that adds milk or cream to give it a creamy texture.
Recipe Ingredients:
Couscous: I added in a whole wheat couscous to this soup but you can use regular pearl couscous, bulgur or quinoa.
Vegetables: the vegetables used in this recipe are sweet onion, celery and carrots along with whole peeled plum tomatoes.
Spices: I love the combination of spices in this soup. I mixed together cumin, paprika, cayenne red pepper, cinnamon, coriander and turmeric. These spices add a warm flavor to the soup.
Vegetable Broth: If you have vegetable broth or vegetable stock on hand I suggest using that otherwise use chicken broth or chicken stock.
Beans: Chickpeas are a great healthy protein to add in. If you prefer you can skip them or try white beans.
Cream: I like adding cream to help make this soup rich and creamy. You also can sub in coconut milk or milk. I suggest trying to use 2% if you are using milk.
How to Make This Moroccan Tomato Soup
1. Cook Couscous: Cook the couscous according to the package.
2. Saute the Vegeatbles: While the couscous cooks heat the olive oil in a large pot over medium heat. Add the onion and begin to sauté for 2 minutes. Add the garlic, carrots and celery and a dash of salt and continue to sauté until the vegetables become soft.
3. Add Spices: Add the spices and continue to sauté for 2 more minutes.
4. Add the Tomatoes, Broth and Chickpeas: Put the plum tomatoes, vegetable broth and chickpeas and simmer on low for 30 minutes, stirring occasionally.
5. Add Cream and Simmer: Add the cream in and stir well. Simmer for 2 more minutes. Add salt and pepper to taste.
6. Blend: Separate half of the soup into a large mixing bowl and either puree using an immersion blender or using a blender. Return the pureed soup back into the soup pot and mix well.
7. Serve: In soup bowls put a few spoonfuls of couscous in the bottom, ladle the soup on top and garnish as you wish {fresh cilantro, crushed red pepper, lemon wedges and extra chickpeas}. Serve alongside Naan bread for dipping.
OTHER TOMATO RECIPES YOU MIGHT LIKE:
PERSIAN TOMATO CUCUMBER SALAD
TOMATO CUCUMBER FETA QUINOA SALAD
EASY LEBANESE SALAD
LEBANESE TABBOULEH
CUCUMBER TOMATO SALAD WITH YOGURT DRESSING
RATATOUILLE
SIMPLE MARINATED TOMATOES
Moroccan Tomato Couscous Chickpea Soup
Moroccan Tomato Couscous Chickpea Soup is rich in spices and flavors while being nutritious and full of protein. Vegetables and plum tomatoes are simmered with rich spices like turmeric, paprika and cinnamon while couscous and chickpeas add texture and protein. Soymilk helps to create a creamy texture and add additional protein.
Ingredients
- 1/2 cup couscous {I used whole wheat}
- 3 Tablespoon olive oil
- 1/2 sweet onion, chopped
- 3 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper {cayenne pepper}
- 1/4 teaspoon cinnamon
- 2 teaspoon coriander
- 1 teaspoon turmeric
- 28 oz. can whole peeled plum tomatoes
- 4 cups vegetable broth {you could use chicken broth}
- 1 - 15 ounce can of chickpeas, rinsed and drained
- 1/2 cup cream, milk or coconut milk
- Salt and pepper to taste
Instructions
- Cook the couscous according to the package.
- While the couscous cooks heat the olive oil in a large pot over medium heat. Add the onion and begin to sauté for 2 minutes.
- Add the garlic, carrots and celery and a dash of salt and continue to sauté until the vegetables become soft.
- Add the spices and continue to sauté for 2 more minutes.
- Put the plum tomatoes, vegetable broth and chickpeas and simmer on low for 30 minutes, stirring occasionally.
- Add the cream in and stir well. Simmer for 2 more minutes. Add salt and pepper to taste.
- Separate half of the soup into a large mixing bowl and either puree using an immersion blender or using a blender. Return the pureed soup back into the soup pot and mix well.
- In soup bowls put a few spoonfuls of couscous in the bottom, ladle the soup on top and garnish as you wish {fresh cilantro, crushed red pepper, lemon wedges and extra chickpeas}.
- Serve alongside Naan bread for dipping.
I made this and it was easy and delicious. I just added the couscous at the end and let it cook for a few minutes in the soup. Easy, hearty and really tasty!
So glad you liked it!
I learned so much about soy today, thank you Julia. Love the Moroccan twist and inclusion of cinnamon. This is a gorgeous soup. (Also a little adventurous for me, but I’m gonna give it a whirl!) Thanks for the inspiration.
Thanks Allie! Yes it has a lot of bold spices but hopefully it is something you think you could try. I promise it is flavorful and the everything goes together nicely.
What a lovely and nutritious soup. And I love your tips on including more healthy, plant-based food in one’s diet. I love both tomato soup and cous cous, but I never thought of combining them.I’ll definitely have to try it.
Thanks Laura! I am glad to help. And yes–tomato soup with couscous was new to me too but I loved it! Hope you give it a go.
Mmm looks so delicious! I have some Silk soy milk in my fridge right now!
Thanks Beth! I hope you try it and like it. 🙂