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Moroccan Chickpea Soup

Updated on August 20, 2017
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.

Thank you for making me a better cook

Twenty years ago our younger daughter made a decision to become vegetarian—to no longer include meat of any kind in her diet. Although we weren't a "steak and potatoes" kind of family, until that time we had always had some type of animal protein in our evening meal. Now we had an opportunity to try something more imaginative, something better.

At the start, there were probably a few meals that were less than wonderful, but over the years I feel I have learned a great deal. And in the long run, we are healthier for it. Our daughter moved to a home of her own several years ago, but my husband and I still enjoy a non-meat meal at least once a week.

I don't recall where I found this recipe, but it has become one of my favorites. It's relatively inexpensive to make, doesn't take much time, and certainly makes a large quantity. And (best of all) it tastes great! I thank my daughter for making a decision for her that helped us all.

Cast your vote for Moroccan Chickpea Soup


  • 2 tsp. olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 medium carrots, peeled and finely diced
  • 2 cans (14 oz. each) vegetable broth
  • 1 cup water
  • 2 cans (14 oz. each) diced tomatoes, minced
  • 2 large cloves garlic, minced
  • 1/2 tsp. ground ginger
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried corriander
  • 1/2 cup orzo pasta
  • 1 can (15 oz.) chickpeas, drained
  • 3 cups cooked lentils, (see note below)


  1. Sauté onions in olive oil over medium heat in large soup pot until they begin to soften. Add the carrots, broth, water, tomatoes, and herbs and seasonings. Cover the pot and bring to a boil. Cook until carrots are soft, about 5 minutes.
  2. Uncover, stir in the orzo. Cook, uncovered until the orzo is tender, about 6-8 minutes. Rinse and drain the chickpeas. Stir the chickpeas and lentils into the hot soup and continue to cook until heated through.
  3. HOW TO COOK LENTILS -- One pound (16 ounces) of dry lentils yields about 7 cups cooked. Remember, no soaking is required. Place the lentils in a colander or sieve, and rinse with cool running water; drain. In a Dutch oven or large saucepan combine 5 cups cool water and 1 pound lentils. Bring to boiling. Reduce heat and simmer, covered, until tender, stirring occasionally. For brown, French, and yellow lentils, allow 25 to 30 minutes for cooking time. For red lentils, allow 5 to 10 minutes. Drain any excess cooking liquid and use as desired.

© 2011 Linda Lum


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    • Carb Diva profile image

      Linda Lum 6 years ago from Washington State, USA

      Sadly no, I don't. As a photographer, I make a great plumber. The tumeric creates an intensely yellow broth and the addition of the tomatoes makes it very colorful. This recipe makes a LOT, so come hungry.

    • Cloverleaf profile image

      Cloverleaf 6 years ago from Calgary, AB, Canada

      Hi carbdiva, sounds great - do you have any pictures of the finished result to accompany your recipe?