Moroccan tomato and chickpea soup
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Nutty chickpeas and a sprinkle of spice turns a basic vegetable soup into something more exotic.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Moroccan seasoning
2 tsp
Chicken stock
3 cup(s), (750ml)
Canned diced tomatoes
400 g
Butternut pumpkin
700 g, peeled, cut into 2cm pieces
Zucchini
2 medium, cut into 2cm pieces
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g) rinsed
Wholemeal pita bread
160 g, (4x40g)
Fresh coriander
2 tbs, chopped
Instructions
1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the garlic and spice mix and cook, stirring, for 30 seconds or until fragrant. Add the stock and tomatoes and bring to the boil.
2
Add the pumpkin. Reduce heat to low and simmer, covered, for 15 minutes. Add zucchini and chickpeas and simmer for 10 minutes or until vegetables are tender. Season with salt and freshly ground black pepper.
3
Meanwhile, heat a chargrill over high heat. Cook the pita bread for 2 minutes each side or until lightly toasted. Tear bread into chunks.
4
Ladle soup into bowls and sprinkle with the coriander. Serve with the toasted pita.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.