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