Name: Merguez Sausage and Chickpea Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb merguez sausage, casings removed or sliced; 1 can chickpeas, drained and rinsed; 2 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 small carrot, diced; 1 celery stalk, diced; 1 tbsp tomato paste; 1 tsp ground cumin; ½ tsp ground coriander; 1 tsp smoked paprika; ¼ tsp cayenne or chili flakes, to taste; 1 tbsp harissa paste (adjust to spice preference); 4 cups chicken or vegetable stock; 1 cup crushed tomatoes (canned or fresh); Salt & pepper, to taste; Juice of 1/2 lemon; ¼ cup chopped cilantro or flat-leaf parsley; Optional: plain yogurt or labneh, for serving; Optional: grilled flatbread or couscous on the side

DifficultyBeginner

CategoryMeat, Soups

Merguez Sausage and Chickpea Soup is a North African–inspired bowl of warmth—spicy, aromatic, and richly textured. It draws flavor from harissa, cumin, and smoked paprika, balanced by tender chickpeas and bright herbs. A hearty dish that’s equally satisfying on its own or paired with flatbread.

Yields4 Servings

Prep Time20 minsCook Time35 minsTotal Time55 mins

Protein & Legumes

1 lb merguez sausage, casings removed or sliced

1 can chickpeas, drained and rinsed

Aromatics & Base

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 small carrot, diced

1 celery stalk, diced

1 tbsp tomato paste

Spices

1 tsp ground cumin

½ tsp ground coriander

1 tsp smoked paprika

¼ tsp cayenne or chili flakes, to taste

1 tbsp harissa paste (adjust to spice preference)

Liquid

4 cups chicken or vegetable stock

1 cup crushed tomatoes (canned or fresh)

Salt & pepper, to taste

Finish & Garnish

Juice of 1/2 lemon

¼ cup chopped cilantro or flat-leaf parsley

Optional: plain yogurt or labneh, for serving

Optional: grilled flatbread or couscous on the side

Sear the Sausage

Heat 1 tbsp olive oil in a large soup pot over medium-high heat.
Add merguez sausage. Cook until browned and cooked through (5–6 minutes). Transfer to a plate, leaving some rendered fat in the pot.

Sauté the Aromatics

In the same pot, reduce heat to medium. Add another tbsp of olive oil if needed.
Add onion, carrot, celery, and garlic. Cook for 5–7 minutes, stirring, until softened.
Stir in tomato paste and cook for 1–2 minutes to caramelize slightly.

Spice it Up

Add cumin, coriander, smoked paprika, cayenne, and harissa.
Stir for 1 minute until aromatic—this “blooms” the spices.

Simmer the Soup

Add crushed tomatoes, chickpeas, and stock.
Return merguez to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, allowing flavors to meld.

Finish and Brighten

Add lemon juice and adjust seasoning with salt and pepper.
Stir in chopped cilantro or parsley just before serving.

Serve

Ladle into bowls. Top with a spoonful of yogurt or labneh for contrast if desired.
Serve with warm pita, flatbread, or couscous on the side.

Tips & Variations

Vegetarian version: Use plant-based merguez or omit sausage; add extra chickpeas and a touch of smoked salt.
Make ahead: Improves after resting—great for meal prep or next-day lunches.
Add greens: Stir in spinach or kale during the last 5 minutes for a boost of nutrition.

Pairing Suggestions

Serve with a mint tea, a crisp dry rosé, or a Moroccan lager.
A cucumber salad or preserved lemon slaw makes a bright, cooling side.

Ingredients