Moroccan Spiced Lentil & Chickpea Soup

This might just be the heartiest and tastiest soup I’ve made to date. Rich and wholesome lentils, chickpeas in a lovely warming spiced tomato sauce. I love this combination of spices (cumin, cinnamon, turmeric, smoked paprika & chilli) as it gives a gorgeous smokey flavour. So good! 
I used to make a similar soup on Sundays in preparation for batching up and taking to work for lunches – really perfect as it’s super chunky and filling with the veg and pulses. 

It’s really good on its own but I’ve added a drizzle of tahini dressing for extra creaminess. 
I hope you love this delicious soup as much as me xx

I'd love to know if you made this recipe.

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  4 servings
  15 minutes preparation time
  30 minutes cook time


  • 1 large onion chopped roughly 
  • 2 tbsp olive oil 
  • 3 garlic cloves sliced 
  • 2 celery sticks chopped into small dice 
  • 2 carrots chopped into small dice 
  • 1 tsp cumin seeds 
  • 1/2 tsp cinnamon 
  • 1/2 tsp turmeric 
  • 1 tsp smoked paprika 
  • 1/2 tsp chilli flakes – optional 
  • 5 plumb tomatoes roughly sliced 
  • 1 litre veg stock 
  • 200g red split lentils washed 
  • 2 tbsp rose harissa or 1 tbsp harissa
  • 1 can chickpeas drained 
  • 3 handfuls coriander chopped roughly 
  • 1 tsp sea salt
Tahini dressing 
  • Juice 1 lemon 
  • 1 tbsp tahini 
  • 3 – 4 tbsp water 
  • 1/2 sea salt 
  • Twist black pepper 
  • Coriander 


  1. In a large pan add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning. 
  2. Add in the garlic, celery and carrot. salt, Stir to combine and cook for a 2-3 minutes or so. Add the spices and stir until the veg is coated. 
  3. Now add the chopped tomatoes, allow them to soften a little. Next add the stock, lentils  and harisa. Simmer for 10 minutes covered then remove  the lid and simmer for a further 10 minutes. Add the chickpeas and coriander, stir to combine. 
  4. Season well. 
To make the tahini dressing; 
  1. Add all the ingredients to a mini chopper and blitz until creamy. 
To serve; 
  1. Drizzle with tahini dressing, coriander and chilli flakes. 


  1. Lena on August 8, 2019 at 10:21 pm

    Made the Morrocan spiced to.atoe soup for a friend who had just had a baby. She and her can’t are vegan and she absolutely loved it ( as did I). Thank you

    • Niki on August 20, 2019 at 5:57 am

      Fantastic news Lena!
      Much love
      Niki xx

  2. L. Williams on August 26, 2019 at 12:45 am

    Best soup ever! I’ve made it three times in the past month!!!

    • Niki on August 27, 2019 at 10:24 am

      Fantastic! So happy to hear. Its one of my favourites too.
      Niki xxx

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