Chickpea Soup

This is a wonderfully nutritious & deliciously aromatic soup. Use whatever herbs & spices you have but I would highly recommend tracking down some kaffir lime leaves for a unique citrus flavour unlike any other. The leaves freeze well and so can be kept easily on hand for future recipes.


Moroccan Chickpea Soup (Printable version).pdf

Serves 4
Preparation: 10 minutes
Cooking time: 1 hour


1 tbsp coconut oil
1 can chickpeas, rinsed
1 can lentils, rinsed
1 can crushed tomatoes
1 onion, diced
2 cloves garlic, finely chopped
1 small knob fresh ginger, peeled & finely chopped, or ¼ tsp ground ginger
1 carrot, diced
1 stick celery, finely sliced
1 litre vegetable stock
¼ tsp ground cinnamon
½ tsp ground turmeric
Zest & juice of 1 lemon
1 bird’s eye chilli, chopped (for less heat, remove seeds)
2 kaffir lime leaves, finely chopped (optional)
Fresh coriander, to serve
Plain yoghurt, to serve


1.  Heat oil in a saucepan, add onions, garlic, ginger & chilli (if using) & cook over a medium heat until soft.

2.  Add lentils, chickpeas, carrot & celery & cook for 1 minute.

3.  Cover with stock (this should just cover the vegetables so adjust amount of liquid accordingly), turmeric & kaffir lime leaves, if using.

4.  Simmer for up to one hour or until vegetables are soft.

5.  Add tomatoes, cinnamon, lemon zest & juice. Heat through.

6.  Serve with fresh coriander & a dollop of plain yoghurt.

Freezes well. Can also add white fish or seafood to create a bigger meal.


Spotlight ingredient: chickpeas


Spotlight ingredientRich in iron, phosphorus, calcium, magnesium, manganese, zinc, Vitamin K and protein, the humble chickpea outweighs its meagre weight in nutrients and health benefits. The above vitamins and minerals all aid in bone health, help keep blood sugar levels on an even keel, help reduce inflammation and support a healthy heart. They are versatile and cheap to boot.


Photo credits: Roger Ferrer Ibanez, Hans

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