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Moroccan Lentil Soup with Chickpeas Recipe

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This Moroccan Lentil Soup with Chickpeas is a creamy, hearty soup loaded with vegetables, spices, and plant based protein. A hearty meal that was simple to make – vegan, vegetarian, and dairy free.

This soup is loaded with both red lentils and beans for a hearty and creamy texture. Serve this with copious amounts of fresh pita bread and herbs, and you’ll have a fantastic dinner ready in no time!

Moroccan chickpea soup recipe with lentils healthy vegan coconut garbanzo bean soup with cinnamon chili flakes and coconut cream

I adapted this recipe from my mother in law, and it was amazing!  She made it for us for dinner the last time we visiting and I couldn’t get enough.  I mean, anything with coconut cream is going to be amazing – but the combination of the cool coconut with the warm broth spices is absolutely perfect.

I always love finding new ways to jazz up chickpeas.  My favorite recipe lately has been the Easy Weeknight Coconut Chickpea Curry.  This recipe starts out similar but has a completely new and different flavor profile.  Its such a cozy dish for a cool fall or winter night.

This Moroccan Lentil Soup with Chickpeas Is:

  • Bright
  • Fresh
  • Flavorful
  • Perfectly Spiced
  • Loaded with Vegetables
  • Creamy
  • Vegan, Vegetarian, Dairy Free
cooked chickpeas in a bowl for chickpea curry stew recipe with coconut milk and cilantro and cashews

What’s In This Moroccan Chickpea Stew Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

  • No Salt Added / Low Sodium Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
  • Tomatoes
  • Cinnamon: which gives this dish a subtle spice-y flavor!  I love to add in a pinch for extra warmth and depth of flavor.
  • Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
  • Red Lentils: one of my favorite legumes to stock up on! I always keep a few pounds of these on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
  • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
moroccan lentil soup with chickpeas recipe with morocco spices and lentils for dinner or lunch

More High Protein Vegan Soup Recipes You’ll Love!

Vegan Chicken Noodle Soup Recipe

Slow Cooker Potato Leek Soup Recipe (Vegetarian, Dairy Free)

Blender Tomato Soup Recipe (Vegetarian, Vegan, Dairy Free)

Creamy Vegan Lasagna Soup Recipe (Dairy Free)

Fasolatha White Bean Soup Recipe (Vegan, High Fiber)

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Moroccan chickpea soup recipe with lentils healthy vegan coconut garbanzo bean soup with cinnamon chili flakes and coconut cream

Moroccan Lentil Soup with Chickpeas

This Moroccan Lentil Soup with Chickpeas is a warm hearty vegan stew perfect for chilly nights. Simple whole ingredients come together in this comforting meal  Serve over rice or quinoa!
5 from 3 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Appetizer, Dinner, Soup, Soup
Cuisine Moroccan
Servings 4
Calories 251 kcal


  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 Red Onion diced
  • 4 large carrots sliced
  • 1.5 teaspoon coriander
  • 2 teaspoon cinnamon
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1.5 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 4 cups Vegetable Stock
  • 1 13.5 ounce can coconut milk, full fat
  • 1 crushed tomatoes
  • 1 cup dried red lentils
  • 2 No-Salt-Added Chickpeas
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coconut cream for garnish


  • In a large pot, heat the olive oil on low and sauté the garlic and onions for 5 minutes until they begin to soften.  Add the carrots, and sauté for 5 minutes more.
  • Stir in the coriander, cinnamon, crushed pepper flakes, salt, and pepper and continue to sauce for a few minutes until the spices become fragrant.
  • Add the vegetable stock, coconut milk, tomatoes, and lentils, and bring to a boil.  Reduce heat to low and simmer for 20 minutes.  Add the chickpeas and cilantro and cook for another 10 minutes.
  • Remove the pot from heat, and add in the lemon juice.
  • Serve over rice.  Add additional chopped red onion, coconut cream, or cilantro to garnish.


Calories: 251kcalCarbohydrates: 39gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 929mgPotassium: 725mgFiber: 17gSugar: 5gVitamin A: 10434IUVitamin C: 12mgCalcium: 73mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in Dinners, Easy Weeknight Meals, Favorites, Meal Prep, One Pot Recipes, Side Dishes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes


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  8. Caitlin

    5 stars
    Yum! So easy and tasty! I like how hearty this feels with the chickpeas and lentils. I’ll for sure make again. I actually forgot the cilantro, lemon and rice (oops!) and my husband and I both enjoyed it. Def excited to try the leftovers over rice tomorrow.

    I’m loving this food blog! It’s rare to find recipes with simple ingredients, quick steps, and minimal pots and pans and on top of that everything I’ve made so far is delicious. I was so daunted by vegan cooking and this is helping me a lot. Thanks for sharing all of these recipes – I’m going to cook my way through. I’d love to see an Insta round up on what you cook the most 🙂

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