Moroccan Chicken & Vegetable Soup with Chickpea Croutons

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