Moroccan Soup

    2 hours 5 mins

    Kabuli chane, white beans, carrots and celery cooked with spices for a hearty winter soup.

    523 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 2 onions, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon grated root ginger
    • 1.5L water
    • 200g red lentils
    • 400g safed chane (chickpeas), soaked overnight and boiled or 1 can, drained
    • 1 (400g) tin white/cannellini beans
    • 400g chopped tomatoes
    • 3 carrots, diced
    • 3 stalks celery, diced
    • 1 teaspoon garam masala
    • 1 1/2 teaspoons ground cardamom
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cumin

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. In large pot, sauté onions, garlic and ginger in olive oil for about 5 minutes.
    2. Add the water, lentils, chickpeas, cannellini beans, tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to the boil for a few minutes then simmer for 1 to 1½ hours or longer, until the lentils are tender.
    3. Purée half the soup in a food processor or blender. Return the puréed soup to the pot, stir and serve.

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    Reviews in English (411)


    I'm quite surprised this recipe is called "Moroccan" as the significant ingredients aren't used in Moroccan cooking (my hubster is Moroccan so I know Moroccan cooking). With that said - I altered the recipe as follows: I used brown (aka green) lentils as these are more traditional (and added a handful of red lentils for texture), 1 heaping tablespoon of ginger paste, 1 can of red kidney beans, 1 can northern white beans, 1 can diced tomatoes and 1 can stewed tomatoes. Do NOT use cardamom or garam masala (these are INDIAN spices not Moroccan). I strongly recommend salt/pepper to taste, cumin, and RAS EL HANOUT. Ras el hanout is a classic blend of Moroccan spices - similar to garam masala but different. Ras el hanout varies from one Moroccan to another but generally it's the following spices (usually whole spices all ground together but you can use the ground versions as well): <<< 1 t cumin, 1 t ginger, 1 t salt, 1 t pepper, 1/2 t cinnamon, 1/2 t coriander, 1/2 t allspice, 1/4 t cloves and a pinch of saffron >>> I pressure cooked everything together for about 10 minutes and voila - delicious! Here's a helpful cooking tip: If cooking on the stove (or even the crockpot)- the lentils will cook faster if you do NOT add the salt or tomatoes until the end... salt and the acidity of the tomatoes prevents beans/lentils from softening which will prolong the cooking time. ***UPDATE*** Recipe with Indian spices is good too - make sure to double the spice though.  -  19 Sep 2008  (Review from Allrecipes US | Canada)


    Upon sampling this soup, my morrocan husband stated, "something is in there that doesn't belong in there." When i rattled off the list of spices he said the Garam Marsala didn't belong, although he stated it was good. For an authentic morrocan taste, substitute "Rus Al Hanoot" for the Garam Marsala. GM is a blend of indian spices, while Rus Al Hanoot is a blend of morrocan spices.  -  04 Jan 2004  (Review from Allrecipes US | Canada)


    This soup has an excellent Indian flavor. Some friends walked into the house just after I started to boil the soup and they commented on the wonderful aroma that filled the house! I used brown lentils instead of red, I used red kidney beans instead of cannellini (which is white kidney beans), and I diced my own carrots, tomatoes, and celery. Fresh is always better than canned! I also used bagged beans instead of canned because of the higher nutritional value bagged beans have, so I had to let the soup cook longer (I made it around 8 AM and it was ready by 9 PM. I didn't have any cardamom so I used 3/4 teaspoon of ground cinnamon and 3/4 teaspoon of ground cloves. Garam masala is a spice combo of cinnamon, cloves, and black pepper, so you don't really need more garam masala... A great taste!  -  05 Dec 2004  (Review from Allrecipes US | Canada)