Name: Crockpot Moroccan Lentil and Chickpea Soup Recipe
Prep time: 15 min
Cook time: PT-489269H10M52S
Total time: PT-489269H10M52S
Cuisine: Moroccan
Ingredients: 1 1/2 cups green lentils; 1 sweet onion, finely chopped; 1 inch knob of fresh ginger, grated; 2 cloves garlic, minced or grated; 3 carrots, chopped; 1 red bell pepper, chopped; 1 (14 ounce) can diced tomatoes; 4 cups low sodium veggie or chicken broth; 1/2 cup water; 1-2 tablespoons red harissa; 2 teaspoons smoked paprika; 3/4 teaspoon cumin; 3/4 teaspoon cinnamon; Kosher salt and pepper to taste; 1 tablespoon fresh lemon juice; 1 (14 ounce) can chickpeas; 1/2 cup fresh cilantro, chopped; Goat cheese (for serving); Toasted almonds (for serving)

If you’re anything like me, you’re always on the lookout for meals that feel cozy, packed with flavor, and yet easy enough to prepare on a busy day. That’s exactly why I adore this Crockpot Moroccan Lentil and Chickpea Soup Recipe. It’s like the ultimate comfort food but with a vibrant Moroccan twist that will awaken your taste buds. Trust me, once you make this, it’ll become a staple in your weekly rotation.

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Why You’ll Love This Recipe

Set It and Forget It: Just toss everything in your crockpot and let it work its magic while you go about your day.
Flavor Explosion: The warm spices like smoked paprika and cinnamon bring that authentic Moroccan vibe with every spoonful.
Nutritious & Hearty: Lentils and chickpeas pack a protein and fiber punch that’ll keep you full and energized.
Easy to Customize: You can tweak the heat or add your favorite toppings to make it just right for your palate.

A white bowl filled with thick lentil soup that has visible layers of brown lentils, light beige chickpeas, and small pieces of soft red tomatoes. The soup looks rich with a broth that has a warm reddish-brown color. On top, there is a dollop of white cream with small green capers scattered over it and a sprig of fresh green mint leaves placed beside the cream. A metal spoon is resting on the right edge of the bowl, which is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how the ingredients in this soup balance each other perfectly — the earthiness of lentils pairs beautifully with the sweetness of carrots and the smoky, spicy Moroccan seasonings. When shopping, look for fresh produce and good-quality harissa to make this soup truly sing.

Green lentils: These hold their shape well in slow cooking, giving your soup a lovely texture.
Sweet onion: Adds gentle sweetness and depth — don’t skip it!
Fresh ginger: Gives a subtle spicy zing that brightens the soup.
Garlic: Essential for that rich, aromatic base flavor.
Carrots: Bring a natural sweetness and body to the broth.
Red bell pepper: Adds color and a mild fruity flavor.
Diced tomatoes (canned): Provide acidity and help build a hearty broth.
Low sodium veggie or chicken broth: Forms the comforting soup base — I prefer low sodium so I can control the salt.
Red harissa: This spicy North African chili paste is key for authentic heat and flavor.
Smoked paprika: Adds smoky depth without spiciness.
Cumin: Classic warm Moroccan spice that pairs beautifully with cinnamon.
Cinnamon: Surprising but essential for that subtly sweet warmth.
Kosher salt and pepper: To season perfectly; adjust to taste.
Fresh lemon juice: Brightens up the finished soup for balance.
Chickpeas (canned): Add creaminess and extra protein.
Fresh cilantro: The fresh herbaceous note that finishes the soup beautifully.
Goat cheese and toasted almonds: My favorite garnishes — creamy and crunchy textures that elevate every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes your own, so I often experiment with a few variations depending on what I have on hand or the mood I’m in. Feel free to customize this soup to suit your taste or dietary needs—you’ll find it’s a very forgiving base.

Add Some Heat: I sometimes add an extra tablespoon of harissa or a pinch of cayenne for a fiery kick my family loves.
Make It Vegan: Swap chicken broth for veggie broth and skip the goat cheese topping for a vegan-friendly version that’s just as tasty.
Seasonal Veggies: I’ve played around with adding diced sweet potatoes or zucchini when in season — it’s a fun way to keep it fresh.
Grain Boost: Stir in some cooked quinoa or couscous right before serving for an even heartier meal.

How to Make Crockpot Moroccan Lentil and Chickpea Soup Recipe

Step 1: Gather and Prep Your Ingredients

Start by rinsing your lentils well—I like to pick through them just in case. Finely chop the onion, grate your fresh ginger, mince the garlic, and chop the carrots and red bell pepper into bite-sized pieces. Having everything ready makes tossing into the crockpot a breeze.

Step 2: Combine Everything in the Crockpot

Dump your lentils, onion, ginger, garlic, carrots, red pepper, canned diced tomatoes, veggie broth, and a little water into the crockpot. Add in the red harissa, smoked paprika, cumin, cinnamon, plus a generous pinch of kosher salt and pepper. Give everything a good stir so those flavors get cozy right away.

Step 3: Cook Low and Slow or High and Fast

Set your crockpot to low and cook for 6 to 8 hours for the most developed flavors. If you’re short on time, high for 4 to 6 hours works fine too. You’ll notice the soup thickens and the lentils soften beautifully during this time.

Step 4: Stir in Chickpeas, Lemon, and Cilantro

About 10 minutes before serving, add in the drained chickpeas, fresh lemon juice, and chopped cilantro. Stir well and let warm through. This step brightens the soup and adds that lovely fresh herb flavor that makes it feel vibrant and complete.

Step 5: Adjust and Serve

If your soup looks a little too thick, just thin it out with a splash of broth or water. Taste and adjust the salt and pepper to your liking — every crockpot cooks a bit differently, so trust your palate. Ladle into bowls and top with creamy goat cheese and toasted almonds for a texture and flavor contrast you’ll adore.

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Pro Tips for Making Crockpot Moroccan Lentil and Chickpea Soup Recipe

Rinse Lentils Well: It removes any debris and prevents bitterness for a clean taste.
Use Fresh Spices: Your smoked paprika and cumin will shine if they’re fresh—old spices can dull the flavor.
Add Chickpeas Late: Tossing chickpeas in near the end keeps them plump and prevents them from turning mushy.
Adjust Thickness With Broth: Don’t hesitate to thin out with broth or water to get your ideal soup consistency.

How to Serve Crockpot Moroccan Lentil and Chickpea Soup Recipe

A turquoise bowl filled with thick lentil stew sits on a white marbled surface. The stew has layers of greenish-brown lentils mixed with light brown chickpeas and orange carrot pieces, all in a rich reddish-brown broth. On top, there is a dollop of white cream garnished with green mint leaves and a few small pistachio nuts. A silver spoon rests inside the bowl on the right side. In the background, some scattered pistachio nuts and a lemon wedge can be seen. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with a generous dollop of whipped goat cheese paired with toasted almonds — the creamy tang and crunch make every bite exciting. Fresh cilantro sprinkled on top gives it a fresh, bright finish that’s irresistible.

Side Dishes

This soup shines on its own but pairs wonderfully with warm crusty bread or a fluffy flatbread like pita. For something lighter, a simple cucumber and tomato salad dressed with lemon juice adds a refreshing contrast.

Creative Ways to Present

For dinner parties, I like to serve this soup in small cups or espresso-sized mugs as an elegant starter. Garnishing with microgreens and a drizzle of chili oil amps up the presentation and flavor for those special occasions.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and this soup actually tastes even better the next day once the flavors have had time to meld. It usually keeps well for up to 4 days without losing its vibrant taste or texture.

Freezing

Freezing works great too! Just cool it completely, then portion into freezer-safe containers. When reheated, it might thicken up, so add a splash of broth or water to loosen it back up without compromising flavor.

Reheating

I gently reheat on the stove over low heat, stirring occasionally so it warms evenly and the spices stay well balanced. Microwave reheating is fine for convenience, but I prefer the stovetop to keep the best texture and flavor.

FAQs

Can I make this soup without a crockpot?

Absolutely! You can make this soup on the stovetop. Simply sauté the onions, garlic, and spices first, then add the lentils, veggies, broth, and tomatoes. Simmer gently for about an hour until the lentils are tender, stirring occasionally.
How spicy is the harissa in this soup?

Harissa varies in heat depending on the brand or homemade recipe. I recommend starting with 1 tablespoon, tasting, and then adjusting if you prefer it spicier. It adds a nice smoky chili warmth rather than overwhelming heat.
Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them separately before adding them near the end of cooking. Using canned chickpeas is just a time-saving shortcut that keeps the soup texture perfect.
Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as your broth and spices don’t contain any gluten additives. Always check labels if you’re cooking for someone with gluten sensitivities.

Final Thoughts

This Crockpot Moroccan Lentil and Chickpea Soup Recipe is one of those dishes that brings me so much joy every time I make it. It’s simple enough to fit into a busy schedule but rich enough in flavor to feel like a treat. I genuinely hope you give it a whirl — it’s like a warm hug in a bowl that you and your family will come back to again and again.