I started with tons of veggies, added chickpeas for plant-based protein, and finished with the most incredible spice blend to create this Moroccan Tomato Soup! It’s spicy, comforting, and nourishing all at the same time and has become my new soup for sick days or times that call for a little extra comfort food.
I’m telling you, this vegan Moroccan Tomato Soup is just right for wintertime. It’s brothy and spicy and it will hug you make you sweat at the same time! If you are on the mend or just need to warm up from the inside this soup is the answer. I could honestly just drink this broth because the flavor is incredible and totally unique! Cozy up, put your favorite podcast on, and get ready to make your kitchen smell amazing with this easy soup recipe.
I know that typically, noodle soup is the answer to all ailments. Hear me out, though! This soup recipe is my new answer for to comfort and nourish me on days that call for something warm. Grab a tissue box (it will most definitely clear you out) and get ready to sweat! This Moroccan Tomato & Chickpea Soup will feel so good going down your throat. It is hands down my favorite nutritious easy vegan soup. It is also simple to make. The only chopping needed is for the onions, carrots and celery. I love keeping the leftovers on hand for lunches. One of my favorite things about soups is how they get a little better the day or two after you make it…the flavors continue to combine!
Moroccan Spice Blend
My husband surprised me with Moroccan cooking class lessons for our seventh wedding anniversary. There, I learned all about the most amazing spice blend that is used in Moroccan foods: Ras El Hanout. Are you ready for this combo? I was blown away by how sweet, spicy and savory this blend was and immediately got so excited to use it in my own recipes.
- Black pepper
Health Benefits of Chickpeas
As a vegan, chickpeas are one of my main sources of protein! They’re versatile and inexpensive and I love using them in dozens of my favorite recipes. I always have several cans stocked in my pantry. Chickpeas add plant-based protein, dietary fiber and complex carbs. They are also an excellent source of folic acid. They will digest slowly (keeping you fuller longer) and are satisfying without making you feel stuffed. Plus, they offer a hearty texture that goes great in a soup!
That being said you could also substitute them with lentils, rice, or other beans you have on hands. This recipe is definitely flexible in that respect.
Dutch Oven Soup Recipe
I used my Dutch Oven to make this soup. I love how heavy it is and I find it retains and distributes heat evenly, which makes it perfect for making soups! Dutch ovens are fantastic for recipes that need long, slow cooking times. The lid also lets me store my soup in the same container I cooked it in…less dishes! If you don’t have a Dutch oven, any heavy pot will work great for making this soup recipe.
As always, this recipe is naturally gluten-free, vegan and allergy-friendly (no soy, nuts, dairy or eggs), as well as grain-free and sugar-free. I love creating plant-based meals that everyone can enjoy! If you make it, I hope you’ll share it with me on Instagram.
More Soup Recipes
Easy Vegan Black Bean Soup
Chickpea Soup for the Soul
Creamy Vegan Carrot Ginger Soup
Quinoa Minestrone Soup
Vegan Thai Curry Coconut Soup with Zoodles
Vegan Split Pea Soup
Asparagus & Pea Soup with Parsley & Spinach
Creamy Split Pea Turmeric & Lentil Vegetable Soup
Easy Vegan Blender Pumpkin Soup
This One-Pot Vegan Moroccan Soup recipe is spicy, sweet, savory, comforting, and nourishing all at the same time. Plus it is SO easy and quick to make! The only hands on time needed is for chopping the onions, carrots and celery and it cooks in 20 minutes. This recipe is naturally gluten-free, vegan and allergy-friendly (no soy, nuts, dairy or eggs), as well as grain-free and sugar-free.
Cozy up and get ready to make your kitchen smell amazing with this simple and speedy soup recipe.
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 teaspoon fine salt
- 3 large garlic cloves, minced
- 2-inch piece of fresh ginger, peeled and finely chopped
- 2 tablespoons Ras-El-Hanout Spice Blend (you can purchase this spice blend or make it yourself – see recipe in notes below)
- 3 tablespoons tomato paste
- 1, 15-ounce can diced tomatoes (no salt added)
- 1, 15-ounce can garbanzo beans, drained and rinsed well (or substitute lentils, rice, quinoa or other beans – cooking time my vary depending on what you use)
- 8 cups low-sodium vegetable broth
- For serving: 2 teaspoons fresh lemon juice and fresh cilantro leaves as desired
- Heat oil in a large pot or dutch oven over medium heat.
- Add the onion, carrot and celery and saute over medium heat until the onions are soft and translucent (5-7 minutes).
- Add the garlic and ginger and cook until they are fragrant (about a minute). Be sure not to burn the garlic.
- Stir in the ras-el-hanout spice blend and tomato paste and cook for another minute.
- Add more oil to the pot if things look too dry and cook for a minute more.
- Pour in the diced tomatoes, garbanzo beans and vegetable broth and stir. Bring to a boil then let simmer for 20 minutes.
- Adjust the salt and pepper to taste.
- Garnish with fresh lemon juice and fresh cilantro leaves and serve hot.
Ras-El-Hanout Spice Blend:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Whisk together all ingredients until combined well.
This recipe uses two tablespoons of this spice blend. You can save the rest for another dish. Spice blends keep in an airtight container at cool room temperature for up to one month.
- Category: Soup
- Cuisine: Moroccan
Keywords: vegan Moroccan soup