Moroccan Spiced Chickpea, Kidney Bean & Pasta Soup [Vegan]

Try this simple and hearty soup with hints of cinnamon, clove and coriander. A no-brainer in terms of health benefits – it’s high fibre, loaded with plant protein and antioxidants. It’s also quite easy to prepare and keeps in the fridge for lunches and pre-made dinners. I highly recommend this meal for those who need healthy lunch ideas that are tasty and nourishing.

This recipe will make about six meal-sized portions, or 8 – 10 small portions. It keeps in the fridge for about 5 days.

Hearty Moroccan Chickpea & Pasta Soup

Try this simple and hearty soup with hints of cinnamon, clove and coriander.
2.67 from 48 votes


  • 2 onions
  • 3 clove garlic
  • 3 tbsp ginger
  • 1/8 cup olive oil
  • 1 cup brown chickpeas cooked or canned
  • 1 cup kidney beans cooked or canned
  • 1/2 cup lentils
  • 1/2 cup shell pasta make recipe gluten free by using gluten free shells
  • 1/2 cup tomato
  • 8 cups vegetable broth
  • 1/8 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp cloves
  • 1/8 tsp ground coriander
  • 1/8 tsp turmeric
  • Handful of cilantro minced + a little extra for topping
  • Handful of kale washed and shredded (optional)
  • Juice of half a lemon


  • Heat olive oil in a large soup pot over medium heat. Add onions, sauté until softened, about 5 mins.
  • Add garlic, ginger and spices and sauté for another 2 minutes.
  • Add tomatoes, cilantro and lentils, stirring and sautéing until tomatoes soften and expel their juices.
  • Add vegetable broth, bring to a boil, lower heat and let simmer for 10-15 minutes.
  • Add kidney beans, chickpeas and pasta and cook for another 5 - 10 minutes, until pasta is al dente.
  • Remove from heat, add fresh lemon juice, serve.


*I used brown chickpeas in this recipe but if you cannot find them, swap them out for more common chickpeas.
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