smoky chickpea soup

Prepare for layers of flavour from this Moroccan-inspired soup. The first spoonful tastes of salted lemons and sweet cinnamon, the next fragrant cumin and turmeric with the added depth of smoked paprika and harissa. Serve with warm flatbreads. From 15 minute vegan. This soup can be frozen for up to four weeks for a simple light meal when you don't have 15 minutes to spare!

Updated at: Thu, 17 Aug 2023 05:34:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories143.7 kcal (7%)

Total Fat5.8 g (8%)

Carbs19.9 g (8%)

Sugars4.3 g (5%)

Protein5.4 g (11%)

Sodium875.5 mg (44%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

2 teaspoonsground cumin

1 teaspoonharissa paste

½ teaspoonground turmeric

½ teaspoonground cinnamon

½ teaspoonsmoked paprika

400gcan chopped tomatoes

600mlvegetable stock

hot

240gcan chickpeas

rinsed and drained

2 handfulskale

1unwaxed lemon

1 handfulfresh flat-leaf parsley

roughly chopped

sea salt

Instructions

Step 1

Heat the oil in a large pan over a low-medium heat, then add the onion to the pan. Throw in the garlic and celery. Cook for 2 minutes until the onion has softened but not browned.

Step 2

Spoon in the cumin, harissa, turmeric, cinnamon, and paprika and coat the onion, garlic, and celery. Tip in the tomatoes and vegetable stock, increasing the heat to medium-high.

Step 3

Add the chickpeas to the pan along with the kale. Cover with a lid and cook for 10 minutes, stirring frequently.

Step 4

Remove the soup from the heat after 10 minutes and squeeze in the lemon juice through a sieve and scatter with the parsley. Season with sea salt.