Moroccan Chickpea Soup
This quick, easy, and low-cost soup adds some Middle Eastern flavours to your table.
Preparation time
15 minutes + 20 minutes cooking time
Serves
4
What you need
1 tablespoon oil
1 medium onion, peeled and chopped
1 teaspoon minced garlic
2 sticks celery, finely sliced
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 can chopped tomatoes
1 litre vegetable stock
1 can chickpeas, drained and rinsed
salt and pepper to taste
120g bag baby spinach
Fresh coriander or mint (optional for garnish)
Method
Heat oil in a large pot over medium heat. Add onion, garlic and celery and cook gently until softened, while stirring frequently.
Add cumin and cinnamon and cook for a further 1 -2 minutes.
Add tomatoes, stock, and chickpeas. Simmer for 15 minutes.
Season to taste with salt and pepper.
Remove from the heat and stir in spinach leaves before serving.
Garnish with fresh herbs such as coriander or mint.
Variations
You can replace chickpeas with 1 cup of red lentils
For a touch of sweetness add red pepper or diced kumara when they are in season
Did you know the 2-2-2 rule for leftover soup?
2 hours to get it in the fridge
2 days in the fridge
2 months in the freezer