Moroccan Spiced Chickpea-Squash Soup

Name: Moroccan Spiced Chickpea Squash Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup Chickpeas (Kabuli Chana soaked and boiled); 1 cup Homemade Veg Stock; 2 tsp Almond Meal (See notes for details); 1/2 cup Butternut Squash; 1 tsp Salt; 1 TBSP Olive Oil; 1/4 cup Onions (finely minced); 2 pods garlic; 1 tsp Sumac; 1 Apricots; 1/2 TBSP Lemon juice; 1/2 tsp White pepper powder; 1/2 tsp Cream (totally optional, didn't use it)

Published: Dec 28, 2011 · Modified: Sep 1, 2021 by Kalyani · This post may contain affiliate links · 33 Comments

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Moroccan style Spiced Chickpea & Squash Soup

GLuten Free and vegan soups are something we love at home, any time of the year. With the chilly weather upon us, this is a sure shot warming soup with spices.

As readers of this blog would know by now, we are a HUGE Soup loving family. For over 21 varieties of soup head here. In particular, we love Masoor Carrot Shorva , Lentil Scallion Soup and Oven Roasted Vegetable Soup

Moroccan Spiced Chickpea Squash Soup is a delicious, warming vegan + GF soup made with chickpeas and Butternut Squash.

FAQs about Moroccan style Spiced Chickpea & Squash Soup

Is this a thick or thin soup ? This can be made as a thin soup or a thick broth. I made it a little thin, although the textures of chickpea and the butternut squash more than add to the thickness and volume. Do play around the ingredients as you wish for the garnish too.
Can this be made with cream? By all means, you can add cream. but the almonds added a huge depth and flavour, we didn't miss the cream at all
Can I skip the croutons for topping? yes, if you need it to be GF, one can skip the bread croutons. I used homemade baked & herbed croutons for a very filling and light meal. The almond meal (about 2 tsp) also added to the nuttiness - a new texture that we liked a lot, and this soup was a total relief from all the rich foods & snacks consumed around Christmas.

Let's get to make Moroccan style Spiced Chickpea & Squash Soup

Prep time : 20 mins. Cooking time : 10 mins. Serves : 2

Ingredients:

½ cup Chickpea (Kabuli Chana) soaked and boiled
1 cup Homemade Veg Stock
2 teaspoon Almond Meal (See notes for details)
½ cup Butternut Squash
Salt - to taste
1 tablespoon Olive Oil
¼ cup Onions (finely minced)
2 pods Garlic
1 teaspoon Sumac
1 Apricots
½ tablespoon Lemon juice
½ teaspoon White pepper powder
½ teaspoon Cream for topping (totally optional, didn't use it)

Notes for almond meal:

Soak almonds in warm water for 20 mins. Peel the skin off & wipe dry with soft kitchen towel. Air dry them for 10 mins, and pulse in a coffee grinder. You may make this is bulk and add them to soups or salads for a crunchy nutty taste

Method to make Moroccan Spiced Chickpea Squash Soup:

1) Steam the squash for 8 minutes. Drain and grind it with ¾ of the boiled chickpeas and half of the salt. Reserve.

2) Soak apricots in warm water for 2 mins. Mince finely and reserve.

3) In a soup pot, warm olive oil. Saute chopped onions and garlic. Now add the squash-chickpea puree, homemade veg stock, chopped apricots, remaining salt, a pinch of white pepper and bring to a simmer.

4) Now lower the flame and add the almond meal (2 tsp) and turn off the stove.

5) Add the lemon juice and adjust salt and seasonings. Finish with cream, if using, remaining chickpeas and serve immediately.

6) Serve warm with croutons or any homemade bread

Moroccan Spiced Chickpea Squash Soup

Kalyani

Moroccan Spiced Chickpea Squash Soup is a delicious, warming vegan + GF soup made with chickpeas and Butternut Squash.

5 from 4 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Soup

Cuisine Mediterranean

Servings

Equipment

Steamer
Bowl
Wet Blender
Sieve

Ingredients

½ cup Chickpeas Kabuli Chana soaked and boiled
1 cup Homemade Veg Stock
2 teaspoon Almond Meal See notes for details
½ cup Butternut Squash
1 teaspoon Salt
1 tablespoon Olive Oil
¼ cup Onions finely minced
2 pods garlic
1 teaspoon Sumac
1 Apricots
½ tablespoon Lemon juice
½ teaspoon White pepper powder
½ teaspoon Cream totally optional, didn't use it

Instructions

Steam the squash for 8 minutes. Drain and grind it with ¾ of the boiled chickpeas and half of the salt. Reserve.
Soak apricots in warm water for 2 mins. Mince finely and reserve.
In a soup pot, warm olive oil. Saute chopped onions and garlic. Now add the squash-chickpea puree, homemade veg stock, chopped apricots, remaining salt, a pinch of white pepper and bring to a simmer.
Now lower the flame and add the almond meal (2 tsp) and turn off the stove.
Add the lemon juice and adjust salt and seasonings. Finish with cream, if using, remaining chickpeas and serve immediately.
Serve warm with croutons or any homemade bread.