Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Moroccan spiced chickpea blender soup

A plant-based protein soup that is oil-free, gluten-free and vegan.

Moroccan spiced chickpea soup might only take 5 minutes to make, but the result is everything but boring. Thanks to the chickpeas, it’s a fibre-rich, plant-based protein powerhouse.

We’re all about finding ways to make preparing healthy food as easy and stress-free as possible. The Vibe Blender System is the No. 1 kitchen tool to do just that. There’s nothing simpler than putting a bunch of ingredients in a blender jug and pressing the ‘on’ button! The Vibe Blender System is so powerful it can pulverise raw vegetables and pulses in seconds. No tedious chopping or tending to a pot on the stove.  

Earthy spices like cumin, coriander, cinnamon and paprika, give this soup its bold but complex Moroccan taste. The natural creaminess is complimented by a dollop of homemade coconut yogurt and with a handful of freshly chopped coriander the soup comes to life with colour and texture.

Moroccan spiced chickpea blender soup

This soup is not ‘cooked’ in the conventional sense. It becomes warm, as a result of the high-speed blades. The longer it is left to blend, the hotter it gets. Don’t worry, it will only ever heat to 90°C / 194°F. Avoiding high heat, means you get a soup with all the nutrients of the vegetables in an easy to digest, enzyme-rich mix.

Blend as long as you want. We think the soup is just as delicious blended for 1 minute and served cold, as it is served steaming hot, after 4 minutes. Perfect whatever the weather. You decide.


When preparing hot blended food, always use the Vibe stainless steel jug.

Moroccan spiced chickpea blender soup ingredients

Serves: 2-3 bowls


1 x 400 ml can of chickpeas drained (or equivalent homemade cooked dried chickpeas)
2 cups of water or quality vegetable stock

1 small onion peeled and cut in half
1 large carrot quartered
1 punnet (250 grams) cherry tomatoes
1 medium red capsicum – stem and seeds removed
½ stalk of celery (approx. 25 cm)
2 garlic cloves
2 cm thumb of fresh ginger
1 ½ teaspoons of ground cumin
1 teaspoon sweet paprika
½ teaspoon of ground coriander
½ teaspoon of ground cinnamon
Pinch of cayenne or chilli powder
¼ - ½ teaspoon of salt
Fresh coriander to garnish
Coconut yogurt (optional)


Place all the ingredients into the Vibe stainless-steel blender jug and blend on ‘soup’ mode until you have reached your desired temperature. We blended for 4 minutes and stopped at 60°C / 140°F.

You might also like to try our vital greens, blender jug broccoli and kale soup


Moroccan spiced chickpea blender soup