top of page

Moroccan chickpea soup

A hearty soup, bursting with Moroccan flavours and antioxidant nutrients.

Servings

4

About this recipe

This robust soup is a complete meal in itself and can have quite a spicy kick, depending on the strength of the harissa paste.

Moroccan chickpea soup

Ingredients

  • 100 grams brown basmati rice

  • 1 tablespoon coconut oil

  • 1 large onion, roughly chopped

  • 1 red pepper, roughly chopped

  • 2 garlic cloves, crushed

  • 1 tablespoon fresh root ginger, grated

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon harissa paste

  • 2 x 400g cans chopped tomatoes

  • 750 millilitres water

  • 400 grams can chickpeas, rinsed & drained

  • Juice of 1/2 lemon

  • 1 large handful of fresh coriander leaves

Instructions

Step 1

Boil or steam the rice until it is al dente (usually around 20 minutes for brown rice). Meanwhile, heat the coconut oil in a large pan and cook the onion on a gentle heat for 10 minutes until softened, adding the red pepper after 5 minutes.


Step 2

Stir in the garlic, ginger, cumin, coriander, cinnamon and harissa paste, cooking for 1 minute, then add the tomatoes and water. Bring to the boil, cover and simmer for 10 minutes.


Step 3

Using a stick blender or food processor, blend the soup, then return to the pan and add the chick peas and cooked rice. Cook for 2-3 minutes to heat through, then season and stir in the lemon juice. Serve sprinkled with a handful of coriander leaves.


Nutrition

This soup is brimming with immune-boosting antioxidants and anti-inflammatory compounds, thanks to the variety of herbs, spices, fruit and vegetables. The brown rice and chickpeas also provide a great source of soluble fibre, B vitamins, iron, zinc and magnesium.

bottom of page