Moroccan tomato and chickpea soup

There’s nothing like soup to warm you on a cold winters day.  This Moroccan tomato and chickpea soup contains a warming mixture of spices, including the Tunisian chilli paste called harrisa.  This is made with chilli, garlic, caraway seeds and other herbs and spices.  It’s available at specialty food stores and many supermarkets.  I bought a tube for $2.50.  Using a little of this gives the soup a little kick, but it’s not super spicy.  

Unlike some winter soups, this Moroccan tomato and chickpea soup is super quick to make as it uses canned tomatoes and chickpeas.  It’s also very budget friendly.   It’s easy to make up a pot and have a warming lunch ready within 20 minutes.

Here’s how.



Moroccan Tomato and Chickpea soup

Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 4


  • 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