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Moroccan Tomato and Chickpea soup

Prep Time5minutes
Cook Time15minutes
Total Time20minutes


  • Olive oil
  • 1onionfinely chopped
  • 4clovesof garlicfinely chopped
  • 1.5teaspoonscumin
  • 1/4teaspooncinnamon
  • 2teaspoonssmoked paprika
  • 1.5tablespoonsharissa paste
  • 2x 400gcans chopped tomatoes
  • 1 400gcan of chickpeasrinsed and drained
  • 2.5cupschicken stock


  1. Heat the oil in a saucepan over a medium head and add the onion and garlic and cook for 5 minutes. 

  2. Add the cumin, cinnamon, smoked paprika and harrisa paste and cook for 1 minute. Add the tomatoes, chickpeas and chicken stock and bring to the boil.

  3. Reduce the heat and simmer for approximately 15 minutes

  4. Serve with crusty sourdough bread.  I spread mine with Philadelphia and a touch of harissa and it was delicious.

Recipe Notes

Recipe adapted  from Donna Hay Magazine June/July 2011