Moroccan Tomato and Chickpea soup

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


  • Olive oil
  • 1 onion finely chopped
  • 4 cloves of garlic finely chopped
  • 1.5 teaspoons cumin
  • 1/4 teaspoon cinnamon
  • 2 teaspoons smoked paprika
  • 1.5 tablespoons harissa paste
  • 2 x 400g cans chopped tomatoes
  • 1 400g can of chickpeas rinsed and drained
  • 2.5 cups chicken 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