Contact us
Find Your Nearest SPAR
moroccan-chickpea-soup
Share

get

inspired

Moroccan Chickpea Soup

Serves: 4

Ingredients

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

Instructions

  • 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.

We use cookies to ensure that we give you the best experience on our website.