Moroccan Soup

A great winter warmer for the months ahead…

This spicy chickpea soup, based on an old Moroccan recipe, makes a fantastically quick warming winter meal. The chickpeas are a great low-fat source of protein with extra healthy fibre included. A diet low in fat and high in fibre has been shown to be good for keeping your heart healthy and making you feel full. The tomatoes, celery, onion and chickpeas also all contribute to one of your five daily portions of fruit and vegetables.

Served with bread or pita this makes a great balanced meal to brighten up any gloomy winter day!


½ tbsp olive or rapeseed oil

1 medium onion, chopped

2 celery sticks, chopped

2 garlic cloves, chopped

2 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder (more if you like it extra hot!)

600ml hot vegetable stock

400g can chopped plum tomatoes

400g can chickpeas, rinsed & drained

½ lemon, grated zest and juice

Large handful of fresh coriander leaves


  1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
  2. Add in the cumin, ground coriander and chilli powder and fry for another minute.
  3. Turn up the heat and add the stock, tomatoes and chickpeas.
  4. Simmer for 10 minutes and add the lemon juice
  5. Simmer for a further 2 minutes.
  6. Season to taste with black pepper and top with a sprinkling of lemon zest and coriander leaves.

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