Moroccan Pumpkin, Chickpea and Tomato Soup Recipe

Moroccan soup with chickpeas, pumpkin and tomatoes
Aparna Balasubramanian/Moment Open/Getty Images
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
360 Calories
10g Fat
57g Carbs
15g Protein
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Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 360
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 919mg 40%
Total Carbohydrate 57g 21%
Dietary Fiber 10g 37%
Protein 15g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and Ras El Hanout. A small amount of honey adds just a touch of sweetness–omit or increase the honey to suit your own family's tastes.

The soup will come together quickly with cooked or canned chickpeas. Moroccans traditionally prefer to use dried chickpeas which will require soaking overnight and cooking ahead of time. If you also prefer the texture of home-cooked chickpeas over the canned, plan ahead so that you can soak, cook and freeze chickpeas to have on hand for this and other recipes. 

We like to garnish the soup with a few turns of freshly ground pepper and a little freshly grated nutmeg. Cayenne pepper might also be added.

Ingredients

  • 1 lb./500 g. fresh pumpkin (diced in 1/4" pieces)
  • 1 to 1 1/2 cups chickpeas (cooked or canned)
  • 1 small bunch of cilantro (small sprigs, tied into a bouquet)
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 medium to large onion (chopped)
  • 1 to 2 tomatoes (peeled, seeded and chopped)
  • 2 to 3 cloves garlic (finely chopped)
  • 4 cups/1 liter vegetable broth (or chicken broth)
  • 2 to 3 teaspoons honey
  • 1 cinnamon stick
  • 1/2 to 1 teaspoon Ras El Hanout
  • 1/4 teaspoon ginger
  • 1/4 teaspoon turmeric
  • Pinch saffron threads
  • Salt to taste
  • Black pepper (to taste)
  • Optional: dash nutmeg
  • Optional: 1 to 2 teaspoons corn starch (for thickening)

Steps to Make It

  1. In a small stock pot, saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes.

  2. Add the pumpkin, chickpeas, tomato, cilantro, broth, honey, spices, and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick and cilantro.

  3. If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch to the cooled broth and stir until the mixture is smooth. Stir the cornstarch mixture into the soup and simmer for several more minutes, until the broth has thickened.

  4. Serve the soup hot or warm with a garnish of fresh cilantro and freshly ground pepper and nutmeg.

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