Moroccan Chickpea Soup
This Moroccan chickpea soup is spicy and lemony and just the thing to warm you up. It makes a healthy one pot vegan meal that makes the most of store cupboard ingredients.
Servings 2
Calories 545kcal
Ingredients
For the Roasted Chickpeas
- 1 teaspoon oil
- ½ teaspoon coriander
- ½ tsp paprika
- ¼ teaspoon cinnamon
- ½ teaspoon cumin
- 400 g tin chickpeas drained and rinsed
For the Soup
- 1 tablespoon oil
- 1 onion chopped
- 1 red chilli pepper finely sliced (optional)
- 1 tablespoon root ginger grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 red pepper diced
- 1 carrot finely sliced
- 400 g tin chopped tomatoes
- 1 lemon juiced
Instructions
- Preheat the oven to 180C
- Put half the chickpeas in a bowl. Add the spices and the oil. Stir then put on a baking tray. Make sure they are in a single layer.
- Roast in the oven for 10 minutes. Check and if necessary return to the oven for another 5 minutes to crisp up. Alternatively you can cook them in the air fryer for about 10 minutes at 180°C
- At the same time as you roast the chickpeas, start making the soup. Heat the oil in a saucepan and then add the onion, ginger and chilli pepper. Cook over a low heat for about 5 minutes till the onion is soft.
- Stir in the cumin and coriander. Stir in and continue to cook for another minute. Then add the carrot and bell pepper.
- Add the rest of the chickpeas and the tomatoes. Fill the empty tomato tin with water and add that too or add some stock. Turn the heat up until the pan comes to a boil then lower to a simmer for about 15 minutes.
- Squeeze the lemon juice in at the end to serve.
Notes
You could top the soup with some fresh coriander.
If a chilli pepper is too hot but you still want a little heat, add a pinch of chilli powder instead.
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 545kcal | Carbohydrates: 86g | Protein: 23g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 309mg | Potassium: 1617mg | Fiber: 23g | Sugar: 26g | Vitamin A: 7929IU | Vitamin C: 142mg | Calcium: 216mg | Iron: 10mg