Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Moroccan tomato and chickpea soup by WW

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.

You might like

You might like