Moroccan-Style Chickpea & Cauliflower Soup [vegan + gluten-free]

This Moroccan-style chickpea and cauliflower soup is the plant-based version of this traditional soup. Cauliflower adds meaty texture and soaks up so much of the beautiful flavours of the broth. Seasoned with smoked paprika, cinnamon and loaded with chickpeas, this fragrant dish is hearty, satisfying and flavourful. Serve with fresh squeezed lemon and cilantro or parsley.

Chickpeas are an excellent addition to any recipe, adding both protein and fiber—I love them in this recipe or made into chickpea tuna salad. And come winter, there is nothing quite like pairing them with root vegetables, leeks and wild rice in my winter vegetable soup with chickpeas and wild rice.

Jump to:

• Why this recipe works
• Reader Review
• Ingredients and Substitutions
• Step by Step Overview
• Helpful Tip
• Storage
• More Recipes
• Moroccan-Style Chickpea Cauliflower Soup

Why this recipe works

If you've yet to enjoy a savoury dish spiced with cinnamon, you must try this recipe. The fusion of flavours is outstanding—cumin, cinnamon, smoked paprika and cayenne create a beautiful, warm and aromatic flavour profile that really enhances the simple tomato based broth. Cauliflower florets add a meaty texture with chickpeas adding plant-protein and fiber. Moreover, the cauliflower, with it's neutral taste, soaks up so much flavour, making this recipe better the next day.

Topped with fresh cilantro or parsley, this chickpea cauliflower soup is full of surprising Moroccan style flavours you'll love.This recipe is also vegan, gluten-free, hearty and satisfying. It can be prepared and frozen for meal prepping as well.

Ingredients and Substitutions

To make my Moroccan-style chickpea cauliflower soup, you will need the following ingredients. Proportions and amounts of each can be found in the recipe card below.

Olive oil: you could use another vegetable oil, such as avocado or grapseed oil, in equal measure.

Yellow onion: these make up part of the flavour base (mirepoix) for this recipe. They are more pungent and less sweet than white onions, but you can chose either for this recipe.

Garlic, carrots, celery: the aromatics and flavour base for this recipe (mirepoix).

Fresh cauliflower: Choose cauliflower that is fresh, free of blemishes and with a firm head. The florets should be tight together.

Ground cumin: earthy and slightly warm, cumin adds the complex flavours of this soup.

Ground Cinnamon: a common ingredient in Moroccan cooking. Cinnamon works in sweet and savoury applications; it works so well in this dish.

Cayenne pepper: for a touch of kick and heat. Red pepper flakes can be used instead, but add about half as much as the recipe calls for.

Smoked paprika: adds a touch of sweetness, smokiness and heat.

Vegetable broth: use a low sodium broth if necessary. If you need the recipe to be gluten free, make sure your broth is certified gluten free.

Canned diced tomatoes: alternatively, you can use fresh chopped tomatoes (be sure to remove the stem end).

Cooked chickpeas: you can use canned for convenience. Alternatively, you can use navy beans or white kidney beans in a 1:1 ratio.

Fresh lemon juice: provides acidity to balance and brighten the flavours.

Fresh cilantro or parsley for garnish: adds freshness and bright flavour. Parsley and cilantro are two of my favourite aromatic garnishes, however, you could also try chopped fresh spinach.

Step by Step Overview

Below is a synopsis of how to make this recipe. For the full directions, please see the recipe card further down the post.

STEP 1: Heat the oil in a pot over medium then add the onion, celery, carrot, cauliflower and garlic. Saute until the vegetables are softened.

STEP 2: Stir in the spices and cook for another 2 minutes.

STEP 3: Increase the heat then add the vegetable broth, tomatoes and chickpeas.

STEP 4: Bring to a boil then reduce the heat to simmer for 10 minutes. Season with salt and pepper to taste.

STEP 5: Portion and serve with fresh squeezed lemon juice and chopped cilantro or parsley.

Helpful Tip

Reduce the amount of broth: for more of a stew consistency, omit ½ cup of the broth.  Chickpeas makes this soup quite substantial already, along with all the cauliflower.

Storage

Storage: place leftovers in an airtight container in the fridge; it will last for up to 2 days. Reheat on the stove in a pot over medium heat until simmering and heated throughout.

Freezing: Let the soup cool slightly and portion it into a freezer safe container(s) before placing in the freezer.  The soups will last about 2-3 months this way. Defrost the soup overnight in the fridge and then place it in a soup pot over medium heat, stirring occasionally, until simmering and heated through.

Make Ahead: you can double the recipe and freeze a portion for meal prep (see above for freezing instructions).

For additional information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.

More Recipes

Winter Vegetable Soup with Chickpeas & Wild Rice

Sweet Potato Soup with Red Lentils & Hemp Hearts

Creamy Leek Potato and White Bean Soup

If you made my Moroccan-style chickpea and cauliflower soup please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.