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Moroccan Spiced Chickpea Soup

Updated: Mar 10

This feel-good Moroccan soup is full of medicinal spices and wonderful aromas, making every bowl feel like a warm hug! This soup will taste like it's been cooking all day, yet only requires a tiny bit of cook time thanks to the instant pot! Perfect for a cooler day, this soup contains warming ingredients (lamb, garlic, ginger and cinnamon) which are beneficial for anyone with adrenal fatigue, anemia, menstrual issues and/or infertility. This soup is also free from the common allergens (gluten, dairy, soy, and wheat). You can also make this soup vegan by substituting the chicken stock with vegetable stock, adding extra veggies and lentils or quinoa, and omitting the lamb and greek yogurt. I hope you enjoy this quick, easy and comforting soup!


  • 1/2 TBSP olive oil

  • 1 lb grass-fed ground lamb

  • 1 red onion, diced

  • 1 cup shredded carrots

  • 5 cloves garlic, minced

  • 1 (14.5 oz) can organic diced tomatoes

  • 1 (14.5 oz) can organic chickpeas, drained & rinsed

  • 1/2 head cauliflower, diced & stems removed

  • 4 cups low-sodium organic chicken broth

  • 1/2 tsp turmeric

  • 1/2 tsp ground coriander

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cinnamon

  • 1/8 tsp allspice

  • 3/4 tsp sea salt

  • 2 TBSP red wine vinegar or juice of 1 lemon

  • fresh cilantro, chopped (optional, for garnish)

  • organic grass-fed greek yogurt (optional, 1 TBSP per portion on top & omit if dairy-free)


  1. Combine all spices (turmeric, coriander, ginger, cinnamon, allspice and sea salt) together in a small bowl and set aside.

  2. Press "saute" on the instant pot and add olive oil. Once "hot", add ground lamb and onion to the pot and cook until lamb starts to brown and is no longer pink.

  3. Add shredded carrots and garlic, stirring for 1 minute.

  4. Add the can of diced tomatoes, chicken broth, chickpeas, cauliflower and spices. Lock and seal the lid and set the instant pot to "manual" for 7 minutes.

  5. Once the timer goes beeps, safely release the pressure valve until all the steam is released, and then open the lid. Stir in the red wine vinegar or lemon juice.

  6. Portion the soup into bowls and top with cilantro and greek yogurt as desired.

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