Moroccan-Style Chickpea & Cauliflower Soup [vegan + gluten-free]

This Moroccan-style chickpea and cauliflower soup is a vegan friendly version of this traditional soup. Cauliflower adds a meaty texture and soaks up so much of the beautiful flavours. Seasoned with smoked paprika and cinnamon and loaded with chickpeas, this fragrant dish is hearty, satisfying and flavorful. Serve with fresh squeezed lemon and cilantro or parsley.

Flavorful and fragrant Moroccan-style chickpea and cauliflower Soup

Today's recipe is one that makes me smile. If you've yet to enjoy a savory dish spiced with cinnamon, you must try this recipe. The fusion of flavours is outstanding; this recipe is so good!

Chickpeas are the star of this dish, with their perfect size, taste and outstanding nutrition. Serve with fresh squeezed lemon and cilantro or parsley.

This version of Moroccan chickpea soup is:

• vegan
• gluten-free
• contains fiber and protein
• flavorful & fragrant
• hearty & satisfying
• nutritious
• freezer friendly

What you'll need

The ingredient list for this recipe is as follows. Proportions and amounts can be found in the recipe card below.

• olive oil
• yellow onion
• garlic cloves
• carrot
• celery stalks
• fresh cauliflower cut into small florets
• ground cumin
• cinnamon
• cayenne pepper
• smoked paprika
• vegetable broth
• a can of diced tomatoes or use fresh chopped tomatoes
• cooked chickpeas rinsed and drained
• salt and pepper
• fresh lemon juice
• fresh cilantro or parsley for garnish

Cauliflower for a meaty texture

Cauliflower florets adds a meaty texture. Plus, cauliflowers neutral taste soaks up so much flavour which makes this Moroccan chickpea soup somewhat better the next day.

Reduce the amount of broth for a stew consistency

You can reduce the amount of broth by a ½ a cup for a more stew-like consistency.  Chickpeas add protein and fiber which, in turn, makes this soup quite substantial already, along with all the cauliflower.

Storing Moroccan-style Chickpea and cauliflower Soup

When it comes to meal prep, you can double this recipe and cook it in a larger pot. Let the soup cool to room temperature and portion some in freezer safe containers or bags.  The soups will last about 2-3 months frozen.

Defrost the soup overnight in the fridge and then place it in a soup pot, stirring occasionally, to reheat it. Moreover, you can skip the fridge defrosting and simply place the frozen soup directly into a soup pot. Reheat it over low until defrosted, stirring occasionally. Always bring the soup to a simmer, stirring occasionally, to ensure it's thoroughly heated.

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