Moroccan Chickpea Soup

Hello from the Middle East!

Moroccan Chickpea Soup

Our Masala spice is the star of this good-for-you dish. Add a handful of greens and you have yourself an amazing one bowl meal! Can be made with meat or vegan by using veggie stock and coconut cream. So many possibilities!


1/2 Jar Masala Sauce
1 small yellow onion, finely chopped
1 small can tomato paste
2-3 cans of chickpeas, rinsed
1 qt stock, chicken or veggie
6 cloves of garlic, chopped
2 c water
2 c cream
Bay leaf
2 pinches of flour
Handful of baby spinach, optional 


  1. Slowly caramelize onions and garlic in a dutch oven over medium heat, adding a splash of water each time they start to brown
  2. Add tomato paste and flour and stir together for about a minute
  3. Whisk in stock, cream, Masala, and bay leaf, and bring to a low boil
  4. Add chickpeas, season to taste, remove bay leaf, and bring to a simmer
  5. Transfer to a blender and puree (work in batches if necessary) or use an immersion blender, if you have one, to chop up chickpeas and give your soup a good thickness
  6. Ladle into bowls and top with spinach