Moroccan Chickpea Soup
  • CourseDinner
Servings Prep Time
4 15 mins
Cook Time
Servings Prep Time
4 15 mins
Cook Time
  • 1 onion roughly chopped
  • 6cloves of garlic roughly chopped
  • 5 tomatoes roughly choppedor replace with 1 tin
  • 1 red pepper chopped
  • 3 cans of chickpeasrinsed and drained well
  • 1cup of chicken bone broth or vegetable stock
  • 1teaspoon of brown sugaroptional
  • Seasoning to taste
  • Oil for sautéing
  • 120g of fresh baby spinach washedone bag
  • 1heaped teaspoon ground paprika
  • 1teaspoon cinnamon
  • 1teaspoon cumin
  • pinch of cayenne pepper
  1. Heat oil in a large pot over medium heat.
  2. Add onion and garlic until they begin to turn translucent (about 3 minutes)
  3. Add all four spices and mix into the onion and garlic for a further minute or two.
  4. Add chopped tomatoes, pepper, chickpeas, broth, sugar and seasoning. Stir well.
  5. Chickpeas should be just covered with liquid. If not add more broth or water so they are just covered.
  6. Bring to a simmer, then lower heat, pop the lid on to the pan and gently simmer for about 45 minutes.
  7. Remove soup from the heat and use a hand held blender or potato masher and mash up in the pot to the desired consistency.
  8. Stir in the fresh spinach and let it wilt away in the soup.
  9. Serve with a drizzle of extra virgin olive oil