Moroccan Tomato & Chickpea Soup with Couscous Recipe

Introduction

This Moroccan tomato and chickpea soup is a comforting and flavorful dish perfect for any time you crave a warm, spiced meal. Served with fluffy couscous and a hint of harissa, it combines hearty ingredients with aromatic North African spices for a deliciously satisfying experience.

Ingredients

• 75g couscous
• 3 tbsp olive oil
• 750ml hot vegetable stock
• 1 large onion, finely chopped
• 1 carrot, chopped into small cubes
• 4 garlic cloves, crushed
• Half a finger of ginger, peeled and finely chopped
• 1-2 tbsp ras-el-hanout
• 1 tbsp harissa paste, plus extra to serve
• 400g tin chopped tomatoes
• 400g tin chickpeas
• Juice of ½ lemon
• Roughly chopped coriander, to serve

Instructions

1. Step 1: Tip the couscous into a bowl, season with salt and pepper, and stir through 1 tablespoon of the olive oil. Pour over enough hot vegetable stock just to cover the couscous, then cover the bowl with cling film and set aside to absorb.
2. Step 2: Heat the remaining olive oil in a saucepan over medium heat. Cook the finely chopped onion and cubed carrot gently for about 8 minutes until softened.
3. Step 3: Add the crushed garlic and chopped ginger, cooking for 2 more minutes.
4. Step 4: Stir in the ras-el-hanout and harissa paste, cooking for another minute to release the spices’ aromas.
5. Step 5: Pour in the chopped tomatoes and the remaining vegetable stock, then stir well. Season with salt and pepper to taste.
6. Step 6: Add the drained chickpeas, reduce the heat, and simmer gently for 20 minutes until the soup thickens slightly.
7. Step 7: Squeeze over the lemon juice and give the soup a final stir.
8. Step 8: Uncover the couscous and fluff it with a fork. Serve the soup in bowls with a mound of couscous on top, scatter with chopped coriander, and offer extra harissa on the side for added heat.

Tips & Variations

• If you can’t find ras-el-hanout, combine ground cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric, and black pepper as a simple substitute.
• For more protein, add cooked diced chicken or lamb to the soup.
• Use fresh lemon juice rather than bottled for the best brightness.
• Adjust the harissa amount to suit your heat preference or swap it for smoked paprika for a milder version.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Keep couscous separate to avoid it becoming soggy. Reheat the soup gently on the stove or in the microwave until piping hot, then fluff fresh couscous before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is ras-el-hanout?

Ras-el-hanout is a North African spice blend typically including cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric, and black pepper. It adds a complex, warm flavor to dishes like this soup.

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and no animal products. Just be sure to use vegan-friendly harissa paste.

Moroccan Tomato & Chickpea Soup with Couscous Recipe

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★★★★★

5 from 134 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and hearty Moroccan tomato and chickpea soup served with fluffy couscous, flavored with warm spices like ras-el-hanout and harissa. This comforting dish combines tender chickpeas, aromatic vegetables, and a blend of North African spices for a flavorful, satisfying meal perfect for any season.

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Ingredients

Scale 1x2x3x

Couscous

• 75g couscous
• 1 tbsp olive oil
• Salt and pepper, to season
• Enough hot vegetable stock to cover couscous (approximately 150ml)

Soup

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 carrot, chopped into small cubes
• 4 garlic cloves, crushed
• Half a finger of ginger, peeled and finely chopped (about 1 tsp)
• 1–2 tbsp ras-el-hanout spice blend
• 1 tbsp harissa paste, plus extra to serve
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained and rinsed
• 750ml hot vegetable stock
• Juice of ½ lemon
• Roughly chopped coriander, to serve

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Instructions

1. Prepare the couscous: Tip the couscous into a bowl and season with salt and pepper. Stir through 1 tablespoon of olive oil. Pour over enough hot vegetable stock just to cover the couscous. Cover the bowl with cling film and set aside to steam and absorb the liquid.
2. Sauté vegetables: Heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and carrot and cook gently for about 8 minutes until softened and translucent.
3. Add aromatics and spices: Stir in the crushed garlic and chopped ginger, cooking them for 2 minutes until fragrant. Then add the ras-el-hanout and harissa paste, stirring for another minute to release the spices’ flavors.
4. Add tomatoes and stock: Pour in the chopped tomatoes and remaining vegetable stock (ensuring the total stock used is 750ml) and stir well. Season with salt and pepper to taste. Add the drained chickpeas and bring the mixture to a gentle simmer.
5. Simmer the soup: Let the soup simmer gently for 20 minutes until it thickens slightly and the flavors meld together. Afterwards, squeeze the juice of half a lemon into the soup and stir well.
6. Fluff the couscous: Remove the cling film from the couscous and fluff it up with a fork to separate the grains.
7. Serve: Spoon the hot soup into bowls, top each serving with a mound of couscous, scatter over roughly chopped coriander, and offer extra harissa on the side for those who prefer more heat.

Notes

• Ras-el-hanout is a North African spice blend containing cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric, and black pepper. If unavailable, you can create a similar mix using these spices.
• Adjust the amount of harissa according to your preferred spice level.
• For a creamier soup, puree a portion or all of the soup before serving.
• Vegetable stock can be homemade or store-bought, choose low-sodium for better control of saltiness.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Moroccan soup, chickpea soup, tomato soup, couscous, vegetarian, North African spices, ras-el-hanout, harissa