Moroccan chickpea soup

A soup that is great for your brain, mood, immune system, bones, sinews, heart, DNA and eyesight

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Moroccan chickpea soup recipe

Serves:

4

Preparation:

10 Mins

Cooking:

30 Mins

High FODMAP:

Yes

Allergens:

Sulphur dioxide, Gluten, Celery, Sulphur dioxide

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What are the health benefits of Moroccan chickpea soup?

A soup that is great for your brain, mood, immune system, bones, sinews, heart, DNA and eyesight

Ingredients

Method

Ingredients

400g can chickpeas, drained and rinsed

50g couscous

200g red onions, finely chopped

200g red pepper, sliced

1 tbsp fresh ginger, grated

400g tinned tomatoes

400ml vegetable stock (10g/1 x stock cube)

1 tbsp maple syrup

400ml of water

Salt and pepper to taste

20g parsley chopped

¼ tsp cinnamon

½ tsp ground turmeric

2 preserved lemons, rind chopped (discard the pulp and seeds)

1 tbsp olive oil

2 garlic cloves, crushed

1 tsp ground cumin

1 red chilli, deseeded and roughly chopped

More about these ingredients

Method

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.
2) Stir the chilli, ginger, cumin, turmeric and cinnamon into the pan and cook for 1 min.
3) Add the peppers, tomatoes and water. Bring to the boil, turn down to a simmer, put on the lid and cook for 20 mins.
4) 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 needed.
5) Stir in the chickpeas, preserved lemons, maple syrup, couscous and seasoning, heat through for 5 mins.

6) Sprinkle with parsley and serve.