Spiced chickpea soup
This low-fat soup is packed with storecupboard pulses, healthy grains and North African spices like cumin, ras el hanout, ginger and cinnamon. It's a healthy, vegetarian option that's freezable.
👨🍳 Instructions
- 1Step 1
Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.
- 2Step 2
Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).
📊 Nutrition Facts (per serving)
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This recipe comes from Good Food's blog. Visit the original source for more inspiration!
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