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Spiced Moroccan chickpea and spinach soup


Serves: 4
timePrep time: 15 mins
timeTotal time:
Spiced Moroccan chickpea and spinach soup
Recipe photograph by Kris Kirkham

Spiced Moroccan chickpea and spinach soup

Packing 4 servings of veg and pulses into a single bowl, this is truly a super-soup! High in fibre, it’s wonderfully filling, and great for a healthy digestive system

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
342Kcal
Fat
8gr
Saturates
1gr
Carbs
47gr
Sugars
10gr
Fibre
12gr
Protein
16gr
Salt
0.1gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 2 tbsp olive oil, plus extra to serve
  • 1 large onion, finely chopped
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 garlic cloves, crushed
  • 1½ tbsp harissa spice mix (or use a mixture of ground cumin, coriander, cinnamon and chilli flakes)
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin chickpeas, rinsed and drained
  • 100g giant couscous
  • 1 x 260g bag spinach
  • 2 tbsp chopped mint or coriander

Step by step

  1. Heat the oil in a large saucepan. Add the onion, celery, carrots and a pinch of salt, cover and cook for 8 minutes over a medium heat. Stir in the garlic and spices and cook for 2 minutes more, stirring.
  2. Add the tomatoes, chickpeas, giant couscous and 1.1 litres of freshly boiled water. Season, cover with a lid and simmer for 10-12 minutes until the couscous is tender but still with a little bite to it, stirring occasionally.
  3. Remove the pan from the heat and stir in the spinach. Replace the lid and let it wilt into the soup. Check the seasoning, ladle into bowls to serve and scatter with the herbs. Add a drizzle of olive oil and a grinding of black pepper if you wish.

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