Morrocan Spiced Chickpea Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 150g)
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 400g can diced tomatoes
  • 800g canned chickpeas, rinsed and drained
  • 1 litre vegetable stock
  • 2 large carrots, diced
  • 2 sticks of celery, diced
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)
  • 2 tablespoons tomato paste
  • 1 teaspoon honey (optional)
  • fresh coriander for garnish
  • juice of 1 lemon

Method

  1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.

  2. Add Spices: Add the cumin, cinnamon, and ginger, and leave to toast for a minute before stirring in. Cook for another minute until fragrant.

  3. Combine Ingredients: Add the diced tomatoes, chickpeas, vegetable stock, carrots, celery, salt, pepper, and tomato paste to the pot. Stir well to combine.

  4. Simmer: Bring the mixture to a boil, then reduce heat and simmer for about 25-30 minutes, or until the vegetables are tender.

  5. Final Touches: Stir in the honey (if using) and lemon juice. Adjust seasoning to taste.

  6. Serve: Garnish with fresh coriander before serving. Enjoy with a side of warm, crusty bread.