Moroccan Garbanzo Soup

chickpea soup

One of the world’s most famous and delicious cuisines, Moroccan food can be simple or complex. Try this soup for a delectable taste bud experience that also contains fiber and spices that are good for your health.



  • 4 cups garbanzo beans, drained and rinsed

  • 2 cups tomatoes, canned

  • 2 tablespoons cilantro, chopped

  • 1 tablespoon cinnamon

  • 1 tablespoon lemon juice

  • 2 tablespoons vegetable base

  • 2 quarts water

  • 1 medium onion, chopped

  • 1 teaspoon turmeric

  • ¼ teaspoon cayenne pepper

  • 2/3 cup couscous, uncooked



  1. Sauté onion and spices in the oil until onion softens.

  2. Add garbanzo beans, tomatoes, couscous, water and vegetable base and bring to a boil.

  3. Reduce to simmer and cook 3 minutes until couscous is soft.

  4. Add herbs, lemon juice and salt.


Nutrition Information

  • Servings: 8

  • Calories: 230


This information has been approved by Clinical Nutrition Services (February 2012). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.

Bookmark and Share

Sign Up for e-Newsletters

Enter your email address to receive health tips, recent research findings and news about National Jewish Health.