Messed Around and Made VEGAN Moroccan Chickpea Soup

So, I decided to go vegan yesterday (#NBD) and this was the first thing that I made.

Moroccan chickpea soup.

I’d actually had a version of this at a place called ZINC Cafe in the arts district of Downtown Los Angeles last week and thought to myself as I was eating it, “hmph…. I can make that, no problem.”

What I remember of the dish was this: its tomato based, it had chickpeas in it, celery, lentils, onions, some kind of baby noodles and some interesting seasoning. This, was not everything in this soup and not even close, but those were the mains.

I usually am pretty good with taking pictures of my food, and I may have even snapped it for the chat, but I was hungry enough that I forgot to take a proper pic for later. And I didnt download it before the 24 hours were up.


So, I did what I always do when I don’t have a clue about how to cook something, I went on to the internets, logged in to Pinterest, and searched the closest looking recipe and pictures to what I remembered of the dish.

These are the two recipes I found that looked the closest.

Moroccan Chickpea Soup –


Now, when I make food, I’m not really good with following recipes (you guys should know this by now) and I just threw together a quick grocery list and knew that I had some things at the crib. Of course I didn’t get all of the stuff at the market that I should’ve but this is how I roll.

Here is what I was working with, minute vegetable broth.

Chickpea Soup Ingredients

Here are the ingredients from my kitch:

Coconut oil
Garbanzo beans (I’m using dry)
Diced tomato

Like I said, I forgot the lentil. Didn’t use the noodles.

As always, here is the disclaimer:

I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.

I don’t measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.

I will say though, the shit I make turns out really, really good.

First, I rinsed and drained and cooked my garbanzo beans. Didn’t reeeeally measure but I think this was around 2 cup + a little bit.

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Onions, garlic.

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Cut it and start cooking it with the coconut oil. Cut up your celery and add that in there. Give them a good 6 to 8 minutes I guess

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Then, add in your Garbanzo beans and mix with the vegetables.

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Add, your salt, paprika, cumin, cinnamon – about a teaspoon of each I think.

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Mix and Coat.

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Add the diced tomato beeeeh-by!

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Again, mix and coat everything.

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Once you get there, add in your vegetable broth + I used a whole box and didn’t think that would be enough soup for me, so I added water. I had a lot of chickpeas so I could get away with that. Play it by sight – I happen to like my soups brothy. Nothing better than a spoonful of flavor.

Bring to a boil, lower the heat, cover, let it simmer, blah blah blah… you know how to cook shxt so I won’t bore you with that.

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Now, about 30 to 35 minutes in, I went ahead and threw in some carrots and decided to cook it for another 30 minutes. Basically, that was just to softer the carrots. You can cook it as short or as long as you want, and you will want to experiment of course.

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After it was done, it looked like this – for me. Yours will probably look different.

Plus, my dumb ass didn’t add the lentils like I wanted to because I forgot like an imbecile. This would be really good with Lentils.

One of the recipes if you clicked through, also calls for some fresh spinach to be added in there as you serve to wilt in the hot liquid – I think I could be down for that too.

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All-in-all, I think this was a solid start to my vegan cooking experience. Could have used the lentils, could definitely use some spice to it. I’ll have to find out what Moroccan hot sauce is like.

By the way, this doesnt have to be hot to enjoy. I ate it cold’ish, and also warm today for lunch.

It’s good.