Moroccan Bean Soup with Chickpeas and Warm Spices

Moroccan bean soup is a hearty, tomato-based bowl of chickpeas, white beans, vegetables, herbs, and warm spices, served as a meal with bread or a simple salad. This Moroccan-inspired version is not meant to represent one definitive regional recipe; its layered cumin, coriander, paprika, and lemon make a satisfying one-pot soup from easy-to-find ingredients.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
4 garlic cloves, minced, about 1 tablespoon (15 g)
2 tablespoons (30 g) tomato paste
1½ teaspoons (3 g) ground cumin
1 teaspoon (2 g) ground coriander
1 teaspoon (2 g) sweet paprika
½ teaspoon (1 g) ground turmeric
¼ teaspoon (0.5 g) ground cinnamon
¼ teaspoon red pepper flakes (about 0.5 g), or more to taste
1 can (14.5 ounces/411 g) crushed tomatoes
6 cups (1.42 L) low-sodium vegetable broth
2 cans chickpeas, 15 ounces (425 g) each; drained and rinsed, about 3 cups (480 g)
2 cans white beans, such as cannellini or great northern, 15 ounces (425 g) each; drained and rinsed, about 3 cups (480 g)
1 bay leaf
1 teaspoon fine salt (6 g), plus more to taste
¼ teaspoon black pepper (about 0.5 g), plus more to taste
2 cups (60 g) chopped kale or Swiss chard, tough stems removed
¼ cup (15 g) chopped fresh cilantro
¼ cup (15 g) chopped fresh flat-leaf parsley
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
Optional: 1 teaspoon (5 g) harissa or more to taste, for serving

Instructions

Prepare the ingredients. Dice the onion, carrots, and celery; mince the garlic; drain and rinse both kinds of beans; and chop the greens and herbs. Measure the spices and keep them together in a small bowl. Getting everything ready before heating the pot makes the short spice-cooking step easier to manage.
Soften the vegetables. Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 8 minutes, stirring every minute or two. The onion should look translucent and the vegetables should begin to soften, but they do not need to brown. If the bottom of the pot starts to look dry, lower the heat slightly rather than adding extra oil straight away.
Bloom the garlic and spices. Stir in the garlic and tomato paste and cook for 1 minute, stirring constantly so the garlic does not scorch. Add the cumin, coriander, paprika, turmeric, cinnamon, and red pepper flakes. Stir until the vegetables are coated and the spices smell fragrant. This brief contact with the warm oil helps bring out their aroma; cooking the spices for much longer can make them taste bitter.
Simmer the soup. Pour in the crushed tomatoes and vegetable broth, scraping the pot to loosen any flavorful browned bits. Add the chickpeas, white beans, bay leaf, salt, and black pepper. Bring the liquid to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 25 minutes, stirring occasionally. A gentle simmer—small bubbles breaking the surface—is preferable to a hard boil, which can break up the beans and reduce the broth too quickly.
Finish with greens and herbs. Stir in the kale or chard and simmer for 2 minutes, until wilted and tender. Remove the bay leaf. For a thicker, creamier texture, mash some beans against the side of the pot with the back of a spoon, then stir them into the broth; this step is optional and does not require a blender. Simmer for another 10 minutes so the flavors settle together.
Season and serve. Turn off the heat and stir in the cilantro, parsley, and lemon juice. Taste the broth and adjust the salt, pepper, lemon, or red pepper flakes. If you like more heat, add harissa a little at a time. Ladle into warm bowls and finish with extra herbs or a small squeeze of lemon.

Tips

Rinse canned beans well. Draining and rinsing removes much of the canning liquid, which can otherwise cloud the broth or make it taste overly salty. If your broth is not low-sodium, begin with less added salt and season after simmering.
Keep the simmer gentle. A rolling boil can split the beans and make the soup thicker than intended. If it becomes too thick, stir in broth or water a splash at a time; if it seems thin, mash a few more beans and give it a few minutes to simmer.
Use spices you can find. Ras el hanout, a North African spice blend whose ingredients vary by maker, can replace the cumin, coriander, paprika, turmeric, and cinnamon. Use about 2 teaspoons (4 g), then taste before adding more because blends differ in strength. The individual-spice version here is a practical substitute, not an exact match for every blend.
Adjust the greens and heat thoughtfully. Spinach works in place of kale or chard; stir it in right at the end because it wilts faster. Harissa is a convenient chile paste, but its heat and salt vary, so offer it at the table rather than adding a large amount to the whole pot.

Serving Suggestions

Serve the soup hot in deep bowls with warm crusty bread, Moroccan-style khobz if available, or toasted pita for scooping up the beans. A spoonful of plain yogurt can soften the spice and add a cool, creamy contrast; for a dairy-free option, use an unsweetened plant-based yogurt or simply add more lemon and herbs. Keep any harissa on the side so each person can choose the heat level.

For a fuller meal, pair the soup with a crisp cucumber, tomato, and onion salad dressed with lemon and olive oil. A small plate of olives or roasted vegetables also fits well without competing with the soup’s tomato and spice flavors. If serving it as a first course, modest bowls are enough because chickpeas and white beans make it quite filling. Put bread on the table just before serving so it stays warm and does not become soggy in the broth.

Variations

Make it more tomato-forward: Add another tablespoon (15 g) of tomato paste with the garlic and spices. If the finished soup tastes a little sharp, balance it with a pinch of sugar or a little more olive oil rather than adding a large amount of sweetener. The extra paste deepens the color and gives the broth a thicker, more concentrated tomato flavor.

Use one kind of bean: Replace the chickpeas or white beans with the same drained quantity of the other type. You can also use 6 cups (about 960 g) total cooked beans in any combination. Chickpeas stay relatively firm, while cannellini and great northern beans soften more readily and make the broth creamier.

Add grains: Stir in ½ cup (90 g) small dry pasta or ½ cup (95 g) rinsed pearled barley with the broth, following the package cooking time and adding extra broth if needed. The soup will thicken as the grain absorbs liquid, especially after standing, so keep additional hot broth nearby. For a gluten-free option, use rice, but cook it separately and add it to bowls to avoid an overly thick pot.

Make it spicier or milder: For a hotter pot, add another pinch of red pepper flakes with the other spices or pass harissa at the table. For a mild version, leave out the flakes and use a sweet paprika. A little preserved lemon, if you have it, can replace some of the fresh lemon juice; it adds a more savory, salty citrus flavor, so taste before adding extra salt.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. The beans may absorb broth as they sit, so stir in a little water or vegetable broth when reheating. Warm a portion in a saucepan over medium heat, stirring often, or microwave it in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer.

For longer storage, freeze the cooled soup in meal-size containers, leaving a little room at the top for expansion. It is best used within 2–3 months for quality. Thaw it overnight in the refrigerator or warm it from frozen over low heat with a splash of water, stirring as it loosens. Add fresh lemon and herbs after reheating, since their flavor is brighter when added at the end. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Can I make Moroccan bean soup with dried beans?
Yes, but cook the dried beans fully before adding them to this recipe. The listed simmer is designed for cooked or canned beans and is not long enough to soften dried chickpeas or dried white beans. Because dried beans vary in age and cooking time, prepare them separately according to their package directions, then use about 3 cups (480 g) of each cooked bean in the soup.

Can I make the soup ahead?
Yes. The soup can be made a day ahead and refrigerated once cooled. Its flavor continues to mingle as it rests, and the broth may thicken because the beans absorb liquid. Reheat it gently with a little water or broth, then add a fresh squeeze of lemon and extra herbs just before serving to brighten the bowl.

What can I use instead of vegetable broth?
Water works, though the result will be less savory. If using water, taste carefully after simmering and adjust salt, lemon, and spices. Chicken broth is another option if you do not need the soup to be vegetarian; choose a lower-sodium broth so you can control the final seasoning. The recipe contains no meat, so no meat temperature is needed.

How can I make the soup thicker?
Mash some of the cooked beans against the side of the pot and stir them into the broth, or simmer the soup uncovered for a few extra minutes. Avoid adding flour, which can mute the spice flavor and change the texture. If you prefer a thinner soup, loosen it with broth or water until it reaches the consistency you like.

Is this soup vegetarian and vegan?
As written, it is vegan when made with vegetable broth and served without dairy yogurt. Check the broth and any harissa label if you are avoiding specific ingredients. For a vegetarian but not vegan serving, plain yogurt can be offered as an optional topping; it is not necessary for the soup’s flavor or texture.

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