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    Home » Recipes » Gluten-free

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

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

    JUMP TO RECIPE

    an overhead image of a bowl of Moroccan-Style Chickpea & Cauliflower Soup.

    Flavorful and fragrant Moroccan-style chickpea and cauliflower Soup

    Today's recipe is one that makes me smile. If you've yet to enjoy a savory dish spiced with cinnamon, you must try this recipe. The fusion of flavours is outstanding; this recipe is so good!

    Chickpeas are the star of this dish, with their perfect size, taste and outstanding nutrition. Serve with fresh squeezed lemon and cilantro or parsley.

    This version of Moroccan chickpea soup is:

    • vegan
    • gluten-free
    • contains fiber and protein
    • flavorful & fragrant
    • hearty & satisfying
    • nutritious
    • freezer friendly
    an overhead image of a bwl of moroccan style chickpea cauliflower soup on a wooden cutting board with a lemon slice.

    What you'll need

    The ingredient list for this recipe is as follows. Proportions and amounts can be found in the recipe card below.

    • olive oil
    • yellow onion
    • garlic cloves
    • carrot
    • celery stalks
    • fresh cauliflower cut into small florets
    • ground cumin
    • cinnamon
    • cayenne pepper
    • smoked paprika
    • vegetable broth
    • a can of diced tomatoes or use fresh chopped tomatoes
    • cooked chickpeas rinsed and drained
    • salt and pepper
    • fresh lemon juice
    • fresh cilantro or parsley for garnish

    Cauliflower for a meaty texture

    Cauliflower florets adds a meaty texture. Plus, cauliflowers neutral taste soaks up so much flavour which makes this Moroccan chickpea soup somewhat better the next day.

    an overhead image of celery, carrots and onions with a wooden cutting board and knife.
    two photos of a person holding a lemon and then squeezing the lemon into a bowl of soup.

    Reduce the amount of broth for a stew consistency

    You can reduce the amount of broth by a ½ a cup for a more stew-like consistency.  Chickpeas add protein and fiber which, in turn, makes this soup quite substantial already, along with all the cauliflower.

    Storing Moroccan-style Chickpea and cauliflower Soup

    When it comes to meal prep, you can double this recipe and cook it in a larger pot. Let the soup cool to room temperature and portion some in freezer safe containers or bags.  The soups will last about 2-3 months frozen.

    Defrost the soup overnight in the fridge and then place it in a soup pot, stirring occasionally, to reheat it. Moreover, you can skip the fridge defrosting and simply place the frozen soup directly into a soup pot. Reheat it over low until defrosted, stirring occasionally. Always bring the soup to a simmer, stirring occasionally, to ensure it's thoroughly heated.

    overhead image of a bowl of soup with a person holding a spoon.
    an overhead image of  a bowl of chickpeas on a wooden cutting board.
    an overhead image of two bowls of soup with a cutting board and lemons on the right.

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    5 from 1 vote
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    Moroccan-Style Chickpea Cauliflower Soup

    This Moroccan style chickpea cauliflower soup is in a league of its own. Cauliflower adds a meaty texture and soaks up so much flavour. Seasoned with smoked paprika and cinnamon and loaded with chickpeas, this dish is hearty, satisfying and so flavorful. Serve with fresh squeezed lemon and cilantro or parsley.

    Course Main Course
    Cuisine African
    Keyword moroccan chickpea soup, vegan moroccan chickpea soup
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 people
    Calories 237 kcal
    Author Heidi Richter

    Ingredients

    • 1 tablespoon olive oil
    • ½ large yellow onion chopped
    • 2 cloves garlic chopped
    • 1 medium carrot chopped
    • 2 stalks celery chopped
    • 1 heaping cup cauliflower cut into small florets
    • 2 teaspoon ground cumin
    • ½ teaspoon cinnamon
    • ⅛ teaspoon cayenne pepper
    • ½ teaspoon smoked paprika
    • 2 ½ cups vegetable broth
    • 1-14 oz can diced tomatoes or use fresh chopped tomatoes
    • 2 cups cooked chickpeas rinsed and drained
    • Salt + Pepper to taste
    • Juice of 1 lemon
    • fresh cilantro or parsley for garnish

    Instructions

    1. In a large pot, over medium heat the oil and add the onion, celery, carrot, cauliflower and garlic. Saute until the vegetables are softened (about 10 minutes). Stir in the spices and cook for another 2 minutes.
    2. Increase the heat to medium high. Add in the vegetable broth, tomatoes and chickpeas and bring to a boil. Reduce the heat and simmer for approx. 10 minutes. Season with salt and pepper.

    3. Serve with fresh squeezed lemon juice and diced parsley or cilantro.
    Nutrition Facts
    Moroccan-Style Chickpea Cauliflower Soup
    Amount Per Serving
    Calories 237 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 662mg29%
    Potassium 806mg23%
    Carbohydrates 38g13%
    Fiber 11g46%
    Sugar 10g11%
    Protein 11g22%
    Vitamin A 3044IU61%
    Vitamin C 88mg107%
    Calcium 99mg10%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Diane says

      January 21, 2021 at 5:13 pm

      5 stars
      I made this last night and it was delicious. I made a double batch and it is almost gone.

      Reply
      • Heidi Richter says

        January 23, 2021 at 10:17 pm

        Oh I am so happy to hear it, Diane! Thank you so much for the lovely feedback!

        Reply

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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