Moroccan-Spiced Chickpea Soup with Chermoula

Name: Moroccan-Spiced Chickpea Soup with Chermoula
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 8 tbsp. olive oil, divided; 1 medium onion, chopped (6 oz.; 1 1/2 c.); 1 small fennel bulb, cut into 1/4-inch pieces (6 oz.; 1 1/2 c.); 1 large carrot (about 7 oz.), peeled, cut into 1/4-inch pieces; Kosher salt; 1/2 small bunch parsley (1 1/2 oz.), leaves and stems separated and chopped; 1/4 small bunch cilantro (3/4 oz.) , leaves and stems separated and chopped; 3 cloves garlic, finely chopped; 2 tbsp. double concentrated tomato paste; 1/2 tsp. ground coriander; 1/2 tsp. ground turmeric; 1/4 tsp. ground cinnamon; 5 1/2 tsp. paprika, divided; 2 3/4 tsp. ground cumin, divided; 14-oz can whole peeled San Marzano tomatoes, pureed with immersion blender; 5 1/2 tsp. reduced-sodium vegetable bouillon base (we used Better Than Bouillon); 15-oz. can chickpeas, rinsed; 1 tsp. lemon zest

Say hello to big, vibrant flavor in every spoonful.

By Tina MartinezPublished: Apr 15, 2026

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march april 2026 innovation kitchengood housekeepingmoroccan spiced chickpea soup with chermoula

mike garten

Yields:

4 serving(s)

Total Time:

50 mins

Cal/Serv:

430

Fragrant, warming, and deeply comforting, this Moroccan-inspired chickpea soup draws on the spice traditions of North African cooking, layering cumin, coriander, turmeric, and cinnamon for a balance of earthiness, warmth, and subtle sweetness.

A slow sauté of aromatics and tomato paste builds a rich, stewy base, while a bright chermoula—blended with parsley, cilantro, spices, and olive oil—adds a fresh, punchy finish.

For the best flavor, let the vegetables fully soften and cook the spices until deeply fragrant; like many soups, this one only improves as it sits. Serve with crusty bread or warm flatbread for dipping.

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Ingredients

8 Tbsp. olive oil, divided
1 medium onion, chopped (6 oz.; 1 1/2 c.)
1 small fennel bulb, cut into 1/4-inch pieces (6 oz.; 1 1/2 c.)
1 large carrot (about 7 oz.), peeled, cut into 1/4-inch pieces
Kosher salt
1/2 small bunch parsley (1 1/2 oz.), leaves and stems separated and chopped
1/4 small bunch cilantro (3/4 oz.) , leaves and stems separated and chopped
3 cloves garlic, finely chopped
2 Tbsp. double concentrated tomato paste
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
5 1/2 tsp. paprika, divided
2 3/4 tsp. ground cumin, divided
14-oz can whole peeled San Marzano tomatoes, pureed with immersion blender
5 1/2 tsp. reduced-sodium vegetable bouillon base (we used Better Than Bouillon)
15-oz. can chickpeas, rinsed
1 tsp. lemon zest

Directions

1. Step 1Heat 2 tablespoons oil in medium Dutch oven on medium. Add onion, fennel, carrot, and 3/4 teaspoon salt; cook, covered, stirring occasionally, 5 minutes. Add chopped parsley and cilantro stems and cook, covered, stirring occasionally, until vegetables begin to soften, 2 to 3 minutes.
2. Step 2Add garlic and cook, uncovered, stirring occasionally, until fragrant 1 to 2 minutes. Add tomato paste, coriander, turmeric, cinnamon, 1 teaspoon paprika, and 1 teaspoon cumin and cook, stirring often, until deepened in color, 2 to 3 minutes.
3. Step 3Add pureed tomatoes, 2 cups water, bouillon base, and chickpeas and bring to a boil, then reduce heat and simmer,covered, stirring occasionally, 15 minutes. Uncover and cook until vegetables are tender, 12 to 15 minutes more.
4. Step 4Meanwhile, make chermoula: To 2-cup liquid measuring cup or deep bowl, add chopped parsley and cilantro leaves, remaining 6 tablespoons oil, 1/2 teaspoon paprika, and 1/4 teaspoon cumin, and 1/4 teaspoon salt. Place immersion blender directly on bottom of cup and blend on high, without moving blender, 45 seconds. Continue blending, moving blender up and down, until pureed. Stir in lemon zest.
5. Step 5Serve soup in bowls, each drizzled with 1 tablespoon chermoula.

Got leftover chermoula? Use as a marinade, dressing, or drizzle for anything from fish to grains to veggies.
NUTRITIONAL INFORMATION (per serving): About 430 calories, 30 g fat (4 g saturated), 0 mg cholesterol, 873 mg sodium, 35 g carbohydrates, 10 g fiber, 11.5 g sugar (0.5 g added sugar), 8 g protein

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