Moroccan Style Spiced Chickpea & Tomato Soup

I have managed to create two fantastic soups this week out of a need to use up some bits and pieces that have been lurking in both fridge and freezer, the first of which will feature in this post, closely followed by soup number two next week. It must be the onset of Autumn, the fresher air and noticeably shorter evenings although I did manage to sit in a pub garden until close to midnight last night.


After an evening of enjoying friends’ company and several bottles of wine, this soup hits the spot perfectly. It has spice, carbs and a little heat of chilli. I will settle happily for this satisfying and sleep inducing soup. It will be closely followed by a farewell to summer soup, lots of wistful thoughts about summer and the busy term I have lined up. (News to follow)

Credit-Crunch-Munch I am linking my soup to the CREDIT CRUNCH MUNCH challenge this month hosted by Elizabeth’s Kitchen Diary. The original hosts of this challenge are Helen at Fuss Free Flavours and  Camilla at Fab Food 4 All.

fsf-summer Also linking up to FOUR SEASONS FOOD. The theme is “Sliding into Autumn” and the hosts are Anneli at Delicieux and Louisa at Chez Foti.

110420800 Finally I will be linking to the NO WASTE FOOD CHALLENGE, again hosted by Elizabeth’s Kitchen Diary this month and it’s originator Kate at Turquoise Lemons.

Moroccan style spiced chickpea & tomato soup
Serves 2
A spiced and warming Autumnal soup.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. -2tbsp olive oil
  2. -1 onion finely chopped,
  3. -2 cloves of garlic finely chopped,
  4. -2 sticks of celery finely chopped,
  5. -1 large carrot peeled and finely chopped,
  6. -1tsp ground coriander,
  7. -1 heaped tsp Harissa paste ( I like Belazu)
  8. -1/2 tin or 225/250g approx. freshly cooked chickpeas,
  9. -1 tin chopped tomatoes,
  10. -500ml hot vegetable/chicken stock,
  11. -1/2 bunch coriander roughly chopped
  1. 1. Fry the onion, garlic, celery, carrot, salt, pepper and ground coriander in the olive oil in a saucepan until the vegetables start to soften (10 mins approx),
  2. 2. Add in the Harissa and cooked chickpeas, frying for 1 further minute,
  3. 3. Pour in the chopped tinned tomatoes and the hot stock, bring to the boil,
  4. 4. Turn the soup to a steady simmer and cook for a further 15 minutes,
  5. 5. Remove the soup from the heat and add in the chopped coriander,
  6. 6. Check the seasoning then serve with bread/pittas/flatbreads.
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  1. Yummy, just love the look of this soup, perfect now Autumn is just around the corner. Thank you for entering Credit Crunch Munch:-)

  2. This sounds so good, perfect for a warming lunch!

  3. That soup sounds so delicious, I can almost smell it from here – wish it was here 😉

  4. Well, I can vouch for how delicious this recipe is. Thank you Laura – it went down a storm!

  5. This soup sounds really lovely. I love the spicy kinds of food. I guess, that might come in handy in the months to come.

  6. Pretty photo! I make something very similar for my cancer nutrition groups, but with a harissa and yogurt mix on the side to stir in as desired. It is a wonderful combination of flavours, and pleasingly filling too. Sitting in a beer garden until midnight? Decadent! I hope you have a few more such evenings. It was gorgeous yesterday but had to switch on the fire for the first time in many months. It has been a good summer x

    • I know Kellie, what a good summer. I just knew that would be the last time we would be sitting outside the pub so made the most of it. It is a lovely and filling soup and I have now mastered the art of cooking chickpeas without it taking 4 hours!

  7. Just back into soupmaking too – used up some roast squash in soup last night and spiced it up with coriander, cumin and chilli. Something about the dip in temperature makes me crave spice too. Love the look of your soup – this could be next on my list.

  8. It’s definitely getting cooler in the evenings… and dark earlier too. A bowl of your soup sounds like just the thing to cheer up an autumn evening.

    • I have really noticed the chill at night and am already missing the long summer evenings but will have to slowly adapt to this Autumnal coolness by making loads more soup. Although my next one is a goodbye to summer post soup :)

  9. I love soup that has a kick! This sounds utterly yummy and lovely and filling too. So economical whilst packing a powerful taste. Thanks for entering this into Four Seasons Food x

  10. This looks absolutely lovely!

  11. These are always the best kinds of soups, I think, the ones made out of bits and bobs. Thank you for sharing with the No Waste Food Challenge and Credit Crunch Munch!


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