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Crockpot Moroccan Lentil and Chickpea Soup

A hearty, vegan Moroccan-inspired soup with lentils, chickpeas, and vegetables simmered with aromatic spices in a crockpot.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: Moroccan, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 cup dried lentils rinsed
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 can diced tomatoes 14 oz
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 tsp ground cinnamon
  • 0.5 tsp turmeric
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice optional
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • Crockpot
  • Skillet
  • Knife
  • Cutting board

Method
 

  1. Sauté onion, garlic, carrots, and celery in olive oil for 5–7 minutes until softened.
  2. Transfer sautéed vegetables to the crockpot.
  3. Add lentils, chickpeas, diced tomatoes, and vegetable broth.
  4. Stir in cumin, coriander, smoked paprika, cinnamon, turmeric, salt, and black pepper.
  5. Cover and cook on low for 6–8 hours or high for 3–4 hours until lentils are tender.
  6. Stir in lemon juice if using and adjust seasoning.
  7. Serve hot, garnished with fresh cilantro.

Notes

This soup is freezer-friendly and tastes even better the next day as the flavors meld.