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.
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.
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.
Add cumin, coriander, smoked paprika, cayenne, and harissa.
Stir for 1 minute until aromatic—this “blooms” the spices.
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.
Add lemon juice and adjust seasoning with salt and pepper.
Stir in chopped cilantro or parsley just before serving.
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.
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.
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.
4 servings