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

Minority Owned

Created by the son of Burmese and Indian immigrants.


Full refund if you not happy with the quality or flavor.

Easy to Use

Cook fresh and delicious Indian-inspired meals quickly.

Small Batch

Made from scratch in small batch locally in Chicago.