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Moroccan Chickpea Soup

Serves: 4


1 tbsp olive oil
1 medium onion, chopped
1 red pepper, diced
2 tsp ground cumin
600ml hot vegetable stock
1 x 400g tin of plum tomatoes
1 x 400g tin of chickpeas, drained and rinsed
Salt and black pepper

To serve:
Zest and juice ½ of a lemon
A handful of flat-leaf parsley, chopped

To serve: Flatbread


  • Heat the oil in a large saucepan on a medium heat, add the onion and pepper and gently cook for 10 minutes until softened.
  • Add in the cumin and fry for another minute, until it becomes fragrant.
  • Add the stock, tin of tomatoes and chickpeas, season with salt and black pepper and simmer for eight minutes.
  • Divide into four soup bowls, top with a sprinkling of lemon zest and chopped parsley. Serve with flatbread.

Per Serving 442kcals, 10.3g fat (1.2g saturated), 70g carbs, 15.8g sugars, 21.2g protein, 19.9g fibre, 0.04g sodium.