Posted in: Food & Cooking, Recipes

Slow Cooker Moroccan Chickpea Soup Recipe

Our vegetarian friends give this easy-to-prepare slow cooker chickpea soup the thumbs up! Chickpeas make it hearty, while fire-roasted tomatoes give its flavors depth. Adding spinach toward the end of the cook time lends each serving a pleasing pop of color (and preserves its nutrients).

Slow Cooker Moroccan Chickpea Soup

Prep Time: 10 minutes

Cook Time: 4 hours

Yield: 6-8 servings

Slow Cooker Moroccan Chickpea Soup


2 15-ounce cans chickpeas drained and rinsed

1 onion chopped about 1 cup

2 colored bell peppers seeded and chopped about 2 cups

1 salt celery with leaves chopped about 1/2 cup

2 medium carrots peeled and chopped about 1 cup

1 15 ounce can fire roasted diced tomatoes

3 cups vegetable broth

1/2-teaspoon cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 medium sweet potato peeled and diced

1 9-ounce bag baby spinach


  1. In the bowl of a slow cooker, add the chickpeas, onion, bell peppers, celery, carrots, tomatoes, vegetable broth, and spices. Set the slow cooker to high for 4 hours.
  2. After 3 hours, add the sweet potato.
  3. Just before serving, keep slow cooker on warm and stir in the spinach until it wilts, about 2-3 minutes.
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Above & Beyond

Sarita March 7, 2013 at 7:44 pm

I made this soup last night and ate it for lunch today. I had some leftover Quinoa with butternut squash and I threw that into my soup dish. It was a yummy addition. Even my meat loving husband devoured this soup.


Amy Laskin March 9, 2013 at 9:05 am

That sounds so good, Sarita! I find that the carnivores can be convinced to eat vegetables as long as they’re really flavorful (and beans help — makes things more hearty). Glad to hear you enjoyed the recipe. Let us know what else you try!


Andrea March 12, 2013 at 8:20 am

Made this this weekend, and as an omnivore I have a few “tweaks”. Chicken stock instead of veggie broth. Cook sweet potato with everything else. Double up on the chick peas, and add half again as much stock/broth. You can package and freeze soup w/o greens and add during reheat. And my partner served it over rice. It is a keeper


Amy Laskin March 12, 2013 at 9:40 am

Andrea, thanks for the suggestion about freezing before adding the greens. That’s a really good idea.


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