Moroccan Chickpea Soup

This low-fat soup is packed with storecupboard pulses, healthy grains and North African spice- use cumin, ras el hanout, ginger and cinnamon

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  211

• Protein

  9g

• Carbs

  32g

• Fat

  5g

• Saturates

  1g

• Fibre

  6g

• Sugar

  12g

• Salt

  1.3g

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tsp ras-el-hanout
• ¼ tsp cinnamon
• 200g roasted red peppers, from a jar
• 2 x 400g cans chopped tomato
• 400ml vegetable stock
• 400g can chickpeas, drained and rinsed
• 2 preserved lemons, rind chopped (discard the pulp and seeds)
• 1 tbsp clear honey
• 50g wholewheat couscous

Directions

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.
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).

Categories: Courses, Cuisines, Dishes, Healthy, Special Diets, Vegetarian