Moroccan-style chick pea soup

Moroccan-style chick pea soup

This hearty soup makes a good winter lunch or supper dish, plus it's a cheap family option.

By , 21 September 2015
Moroccan-style chick pea soup
  • Ready in: 45 mins
  • Serves: 4
  • Price: 59p per serving
Nutritional Info
Each 543g serving contains
  • Fat low
    11.2g
    16%
  • Saturates low
    1.6g
    8%
  • Sugars low
    12.8g
    14%
  • Salt low
    1.1g
    19%
  • Energy 1763KJ 421KCAL
    21%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 325kJ/78kcal.
Ingredients
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 2 tsp fresh root ginger, grated
  • 1 level tsp ground coriander
  • 1 level tsp ground cumin
  • 1/2 level tsp ground cinnamon
  • 250g sweet potato (peeled weight), cut into small cubes
  • 150g carrots, cubed
  • 400g can chopped tomatoes
  • 700ml vegetable stock
  • 400g can chick peas, drained and rinsed
  • 4 pitta breads, toasted
Method
  • Heat the oil in a pan and cook the onion until soft. Add the ginger and spices and cook for another 1-2 minutes.

  • Add the sweet potato, carrots, tomatoes and stock. Heat until simmering. Cover and simmer for 20 minutes.

  • Remove a third of the vegetables with half of the cooking liquid and purée using a hand held blender or processor. Return to the pan with the chick peas.

  • Heat through and serve with the pitta bread.