Moroccan Chickpea Soup

#loveyourleftovers. Send your senses to Morocco with this delicious bowl of nutrition packed goodness. Perfect for warming you up on a chilly day!

Serves 2


1 onion, roughly diced
1 capsicum, cut into thin strips
1 carrot, thinly sliced
2 tsp oil
½ tsp salt
1x 400g can chopped tomatoes
2½ tsp harissa paste (store-bought)
¾–1 Tbsp leftover spice mix ❤
Zest and juice of ¼ lemon ❤
1 tsp honey
½ tsp salt
1 cup vegetable stock
¾ can chickpeas, drained ❤
½ cup frozen corn ❤
¼ cup chopped parsley

Preheat the oven to 200°C. Line an oven tray with baking paper.

1. Roast veg. Toss onion, carrot, capsicum and garlic cloves on prepared tray with oil and salt. Roast for about 14 minutes, until tender.

2. Start soup. Add canned tomatoes, harissa paste, spice mix, lemon juice and zest, honey, salt and stock to a medium pot on high heat. Bring to the boil, then reduce to a simmer. Add chickpeas and corn and continue to simmer for 3–4 minutes.

3. Finish soup. Once veg has finished roasting, remove from oven, squeeze garlic out of cloves and roughly chop. Add garlic and veggies to pot with soup and cook a further 3–4 minutes.

4. Remove pot from heat and stir through ¾ of the parsley and season to taste.

To serve, ladle soup into bowls and garnish with remaining parsley.

*1 ground cumin, ¼ smoked paprika, ¼ freshly ground black pepper, 1 ground coriander, ½ ground cinnamon

Nutritional Info (per bowl)
Energy (kJ): 1369
Energy (Cal): 328
Carbohydrate (g): 43.9
Protein (g): 12.3
Fat (g): 9.3
Saturated Fat (g): 1.1
Sugars (g): 16.1

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