Moroccan Chicken & Vegetable Soup with Chickpea Croutons

Seasoned roasted chickpeas adorn this soup that’s brimming with hearty vegetables and warming spices.

Moroccan Chicken and Vegetable Soup with Chickpea Croutons

Moroccan Chicken and Vegetable Soup with Chickpea Croutons

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  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings



  • 1½ cups 
cooked chickpeas or 
1 15-oz BPA-free can, drained and rinsed, 
patted dry
  • 1½ tbsp 
coconut oil
  • Pinch 
sea salt
  • ¼ tsp 
ground cumin
  • 1/8 tsp 
ground cinnamon
  • Pinch 
ground ginger


  • 2 tbsp 
coconut oil
  • 2 
stalks celery, diced
  • 1 
carrot, diced
  • 1 
yellow onion, diced
  • 1¼ tsp 
ground turmeric 
(TRY: Simply Organic Ground Turmeric Root)
  • ¾ tsp 
each ground ginger 
and cinnamon
  • 1/2 tsp 
ground cumin
  • Pinch 
ground black pepper
  • 1 18-oz 
jar unsalted diced tomatoes (with juices)
  • 1 tsp 
sea salt 
+ additional to taste
  • 2 
sweet potatoes, peeled and diced (about 1 lb)
  • 6 cups 
low-sodium chicken 
or vegetable broth, 
or as needed
  • 2 cups 
diced or shredded 
cooked chicken
  • ¼ cup 
each chopped 
fresh cilantro and 
flat-leaf parsley
  • 3 cups 
lightly packed 
fresh spinach leaves
  • 1 
lemon, cut into wedges


  1. Prepare chickpeas: Preheat oven to 400°F. Place chickpeas on a parchment-lined baking sheet; remove any loose skins. Roast for 20 minutes. Add 1½ tbsp oil and pinch salt; toss. Return to oven; roast for 15 to 20 minutes more, until golden brown. (If a few pop, that's OK!)
  2. Turn oven off. Toss chickpeas with ¼ tsp cumin, 1/8 tsp cinnamon and pinch ginger. Return to oven with door closed and heat off for 1 hour, or until crunchy. Set aside to cool.
  3. Meanwhile, prepare soup: In a medium stockpot on medium, heat 2 tbsp oil. Add celery, carrots and onion. Cook until tender, about 6 minutes. Add turmeric, ¾ tsp each ginger and cinnamon, ½ tsp cumin and black pepper and cook 1 minute, stirring. Add tomatoes and 1 tsp salt. Cook until fragrant, about 2 minutes.
  4. Add potatoes and broth and bring to a boil. Reduce heat to low and simmer, covered for 20 to 25 minutes, until potato is tender.
  5. Add chicken, cilantro and parsley and heat through, 2 to 3 minutes. Add additional broth to thin out as desired; season with additional salt as needed. Stir in spinach. Top servings with chickpeas and serve with lemon wedges.

Nutrition Information

  • Serving Size: 1/6 of soup
  • Calories: 342
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 40 mg
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 25 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 507 mg
  • Sugar Content: 10 g
  • Polyunsaturated Fat Content: 1 g