Moroccan Chickpea and Couscous Soup

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Souper Sunday returns with this Moroccan Chickpea and Couscous Soup! A one pot meal full of zesty and sweet moroccan spices, hearty couscous and a chickpea protein boost. Perfect for lazy winter day when you’re craving a flavorful bowl of soup.


  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 cup diced carrots
  • 3 zucchinis or summer squash, sliced
  • 6 cups vegetable stock
  • 1 28 oz can diced tomatoes
  • 1 15 oz can of chickpeas, rinsed and drained
  • 1 cup whole wheat couscous
  • 1 tsp dried turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp dried ginger
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper


  1. Add olive oil to a large stock pot over med-high heat.
  2. Add in onions and sauté for 3 mins or until translucent.
  3. Add in garlic cloves and sauté for 1 more minute.
  4. Add carrots and zucchini/squash and top with vegetable stock and tomatoes.
  5. Stir in chickpeas and couscous and bring to a boil.
  6. Add in spices and salt and pepper.
  7. Once boiling, lower heat to simmer and allow to simmer for 40 mins uncovered.
  8. Serve warm or store in fridge for up to 1 week.

Keywords: moroccan soup, couscous soup, moroccan chickpea and couscous


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