Moroccan Tomato Couscous Chickpea Soup

Moroccan Tomato Couscous Chickpea Soup

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 1x
  • Category: Soup
  • Cuisine: Moroccan


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.



  • 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}
  • 115oz can of chickpeas, rinsed and drained
  • 1/2 cup unsweetened soymilk {I used Silk}
  • Salt and pepper to taste
  • Garnishes:
  • Fresh cilantro, chopped
  • Crushed red pepper flakes
  • Lemon wedges


  1. Cook the couscous according to the package.
  2. 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 the spices and continue to sauté for 2 more minutes.
  4. Put the plum tomatoes, vegetable broth and chickpeas and simmer on low for 30 minutes, stirring occasionally.
  5. Add the soymilk in and stir well. Simmer for 2 more minutes. Add salt and pepper to taste.
  6. 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. 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}.
  8. Serve alongside Naan bread for dipping.


You can substitute milk, cream or half and half for the soymilk.[br]You could try rice instead of the couscous.


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