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.
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
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.
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.
More recipes like this
Winter Vegetable Soup with Chickpeas & Wild Rice
Vegan Butternut Squash Soup & Lemon Roasted Cauliflower
Sweet Potato Soup with Red Lentils & Hemp Hearts
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.
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
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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.
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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.
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Serve with fresh squeezed lemon juice and diced parsley or cilantro.
Diane says
I made this last night and it was delicious. I made a double batch and it is almost gone.
Heidi Richter says
Oh I am so happy to hear it, Diane! Thank you so much for the lovely feedback!