Moroccan Chicken Soup with Chickpeas is a comforting, flavor-packed one-pot meal. Tender chicken thighs, hearty chickpeas, roasted butternut, bell pepper and spinach simmer in a warmly spiced broth brightened with fresh lemon and finished with a spoonful of plain Greek yogurt. This soup is high in protein and fiber, easy to make, and ideal for weeknight dinners or meal prep.
The holiday season often brings rich meals and busy schedules, so I like to keep nourishing, warming dishes on hand. This Moroccan Chicken Soup with Chickpeas feels indulgent without being heavy. The spices are aromatic rather than overpowering, and the lemon and ginger add a fresh lift that balances the savory broth.
Chicken thighs are my preferred choice here because they stay juicy and add depth of flavor as the soup simmers, but you can use chicken breast or make the soup vegetarian by omitting the meat and using vegetable broth. The recipe comes together in a single pot with minimal prep, and leftovers taste even better after the flavors have had time to meld.
Why you’ll love this recipe
- Packed with protein and fiber from chicken and chickpeas, plus colorful vegetables.
- Moroccan-inspired spice blend (cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne) brings depth and warmth.
- Simple one-pot method and minimal prep make it weeknight-friendly.
- Leftovers develop richer flavor, making this recipe great for meal prep.
Recipe ingredients
- Chicken thighs (boneless, skinless) – juicy and flavorful; can be swapped for cubed chicken breast or omitted for a vegetarian version.
- Aromatics – onion, garlic, and freshly grated ginger build a fragrant base.
- Chickpeas – canned, rinsed and drained; add heartiness and fiber.
- Vegetables – cubed butternut squash, red bell pepper, carrots and baby spinach provide color, texture and nutrients.
- Spices – ground cumin, coriander, smoked paprika, cinnamon, turmeric, and a pinch of cayenne for warmth. Adjust spiciness to taste or replace cayenne with red pepper flakes or harissa paste.
- Tomato paste – deepens the broth and adds savory richness.
- Lemon juice – fresh juice brightens the finished soup and balances the spices.
- Plain Greek yogurt – optional, for a cooling, creamy garnish.
The full ingredient list and quantities are included in the recipe section below.
How to make Moroccan soup
This soup is straightforward to prepare. Most of the work is chopping vegetables; you can prep them a day or two ahead to speed things up. Follow the step-by-step instructions for a flavorful, balanced soup.
Tip: If you prefer, purchase pre-cut butternut squash or prepare vegetables ahead of time. Fresh ginger can be frozen and grated from frozen for convenience.
Recipe FAQs
Yes. Chicken breast works, but thighs remain juicier and add more flavor during simmering.
Absolutely. Omit the chicken and use vegetable stock. Add extra chickpeas or a can of white beans for added protein and texture.
Add more cayenne or a pinch of red pepper flakes. Harissa paste also adds heat and depth if you have it on hand.
Serving suggestions
Serve this Moroccan chicken soup in bowls and garnish to taste. Ideas to elevate the meal:
- Spoon in Greek yogurt or swirl in a little olive oil for creaminess.
- Top with chopped cilantro or parsley and extra lemon wedges for brightness.
- Serve alongside crusty bread, pita, or a scoop of couscous to soak up the broth.
- Pair with a simple green salad for a light contrast.
- For meal prep, store soup and yogurt separately; add yogurt just before serving for the best texture.
Recipe notes
- Make-ahead: Chop vegetables up to two days in advance to shorten prep time.
- Substitute chicken breast or omit meat for a vegetarian pot.
- Freeze fresh ginger and grate it frozen for easy use.
- Adjust spice level by varying cayenne, red pepper flakes, or using harissa paste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
More soup recipes you’ll love
- Autumn vegetable soup
- Butternut squash turkey chili
- Creamy butternut squash soup
- Carrot ginger soup
- Chicken stew
- Chicken wild rice soup
- Italian sausage kale soup
- Marry-me chicken soup
Did you try this recipe? If so, please leave a review in the comments and share your experience.
Moroccan Chicken Soup with Chickpeas
Servings: 8 | Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins
Summary: Tender chicken thighs and vibrant vegetables simmered in a warmly spiced Moroccan-style broth. Brightened with lemon juice and finished with spinach and optional Greek yogurt.
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs boneless skinless chicken thighs, trimmed and cut into 1″ cubes
- 1 onion, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon tomato paste
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 3 cups cubed butternut squash
- 1 large red bell pepper, chopped
- 4 cups chicken stock (use up to 6 cups for a looser soup)
- 15 ounces chickpeas, rinsed and drained
- 4 cups baby spinach
- Juice of 1/2 lemon (about 2 tablespoons)
- Salt and pepper, to taste
- Fresh cilantro and plain Greek yogurt, for serving (optional)
Instructions
- Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Season the chicken with salt and pepper and brown in batches, about 5–6 minutes. Remove to a bowl; the chicken will finish cooking in the soup.
- Add another tablespoon of oil if needed. Sauté the chopped onion and carrots until softened, about 5 minutes. Add garlic and grated ginger and cook an additional 30 seconds.
- Stir in the tomato paste and the ground spices (cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne) and cook for about 1 minute to bloom the spices.
- Add the red bell pepper and cubed butternut squash and cook 1–2 minutes more.
- Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat. Return the browned chicken to the pot and add the chickpeas.
- Simmer for 15–20 minutes, until the butternut squash is tender and the chicken is cooked through.
- Remove from heat and stir in the baby spinach until wilted, then add the fresh lemon juice and adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with chopped cilantro and a dollop of plain Greek yogurt if desired. Serve with bread, pita, or couscous.
Notes
- Prep vegetables 1–2 days ahead to speed up weeknight cooking.
- Swap chicken thighs for breast if preferred, or omit meat for a vegetarian option using vegetable stock.
- Freeze fresh ginger and grate it frozen for an easy shortcut.
- Adjust heat with cayenne, red pepper flakes, or harissa paste according to taste.
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Nutrition (per serving)
Calories: 276 kcal, Carbohydrates: 29 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 2 g, Fiber: 7 g, Sodium: 158 mg, Potassium: 897 mg, Vitamin A and C-rich.