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Photo of Moroccan tomato and chickpea soup by WW

Moroccan tomato and chickpea soup

Total Time
50 min
15 min
35 min
Nutty chickpeas and a sprinkle of spice turns a basic vegetable soup into something more exotic.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


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


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


  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.