Vegan Moroccan Chickpea and Kale Soup

I absolutely love this Vegan Moroccan Chickpea and Kale Soup! It’s hearty and filling, and packed with flavor and plant based protein!

You can even meal prep this chickpea moroccan stew, and have it on hand for busy nights. (I’ve supplied you with a meal prep guide.)

Vegan Moroccan Chickpea and Kale Soup

And at just 350 calories for 2 cups, you’ll be full for hours and have enough calories leftover for some yummy bread to dip into your soup!

Vegan Moroccan Chickpea and Kale Soup

I kept these sections to just the necessities, but also included some meal prep tips and shopping tips. If you want to skip ahead, these links will bring you to the section you are looking for. You can find the meal prep tips in the “How To” section.

Ingredients in Moroccan Chickpea Soup

I think what I love the most about this healthy moroccan stew is that it’s mostly made of pantry staples! I even keep frozen kale on hand to add to soups, stews and pasta dishes. So I almost always have all the ingredients on hand.

Don’t be too shocked at the list of ingredients, if you read through you’ll find that you likely have most of the ingredients already (salt, pepper, olive oil, paprika, cumin, cinnamon, etc.)

Vegan Moroccan Chickpea and Kale Soup

Moroccan Soup Ingredients:

  • Olive Oil Spray
  • 1 onion 
  • 3 celery stalks
  • 6 garlic cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 (14-oz) can crushed tomatoes
  • 3 (15-oz) cans chickpeas
  • 4 cups vegetable broth
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon pepper (plus more to taste)
  • 3 cups kale 
  • 1 tablespoon lemon juice

How to Make Moroccan Chickpea Soup with Kale

It’s easy to meal prep this soup, and I do it all the time so I have healthy dinners ready and waiting!

Meal Prep Directions:

  1. Cook the soup as directed and cool completely.
  2. Portion out for single servings or family sized servings. Store in jars (for fridge storage) or freezer bags (for frozen)
  3. If freezing, lay flat so the soup freezes flat. This makes storage easier. 
  4. To reheat single servings, add to a bowl and microwave for 1-2 minutes.
  5. To reheat family portions add to a sauce pot and bring to a boil.
  6. Will hold in the fridge for 4-5 days and in the freezer for 2 months.
Vegan Moroccan Chickpea and Kale Soup

How to Make Moroccan Chickpea Soup:

  1. Heat a large pot over medium-high heat, and spray with olive oil.
  2. Add chopped onion and celery and cook until the onions soften (about 5 minutes).
  3. Mix in the garlic and cook until it becomes fragrant (about 1 minute).
  4. Sprinkle the cinnamon, cumin, cayenne pepper and paprika over the veggies and stir together. Cook until fragrant (about 1 minute).
  5. Add crushed tomatoes, chickpeas, broth, salt and pepper. Stir together and bring to a boil.
  6. Reduce the heat to low heat and simmer for 30-45 minutes.
  7. Remove soup from the heat, and use a potato masher to smash some of the chickpeas directly in the pot.
  8. Stir in kale, and lemon juice. Taste and add salt and pepper as needed. Serve hot.

Vegan Moroccan Chickpea and Kale Soup Recipe

This soup is delicious, nutritious and super filling! And with 18.7g of plant based protein you’ll be full for hours!

I’ve shared a nutrition label in the next section so you can review all the information in one place.

Vegan Moroccan Chickpea and Kale Soup

Vegan Moroccan Chickpea and Kale Soup Recipe

Audrey Johns
This hearty Vegan Moroccan Chickpea and Kale Soup Recipe is just 350 calories for 2 cups and is packed with healthy plant based protein.
I love adding kale to soups and stews, it holds up so weak and doesn't get soggy like spinach. And it's packed full of nutrition too!
Special Tip: I like add in fresh lemon juice at the very end, it adds a wonderful flavor and you won't needs as much salt. Get a fresh lemon for the best flavor.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course dinner, lunch, Main Course
Cuisine American, Moroccan
Servings 4 servings
Calories 377 kcal

Ingredients
  

  • Olive Oil Spray
  • 1 onion chopped
  • 3 celery stalks chopped
  • 6 garlic cloves minced
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 14-oz can crushed tomatoes
  • 3 15-oz cans chickpeas drained and rinsed
  • 4 cups vegetable broth
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon pepper plus more to taste
  • 3 cups kale stems removed
  • 1 tablespoon lemon juice

Instructions
 

  • Heat a large pot over medium-high heat, and spray with olive oil.
  • Add chopped onion and celery and cook until the onions soften (about 5 minutes).
  • Mix in the garlic and cook until it becomes fragrant (about 1 minute).
  • Sprinkle the cinnamon, cumin, cayenne pepper and paprika over the veggies and stir together. Cook until fragrant (about 1 minute).
  • Add crushed tomatoes, chickpeas, broth, salt and pepper. Stir together and bring to a boil.
  • Reduce the heat to low heat and simmer for 30-45 minutes.
  • Remove soup from the heat, and use a potato masher to smash some of the chickpeas directly in the pot.
  • Stir in kale, and lemon juice. Taste and add salt and pepper as needed. Serve hot.
Keyword soup, vegan

Nutrition in Chickpea and Kale Soup

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Vegan Moroccan Chickpea and Kale Soup

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