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Spiced Chickpea Soup

  • Prep: 20 Minutes
  • Cook: 35-40 Minutes
  • Serves: 5-6
Nutrition
Calories 356
Carbs 52
Fat 8.3
Protein 11
Free From

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 large onion, diced
  • 3 large cloves garlic, chopped
  • 3 leeks, chopped
  • 4 sweet potatoes, peeled and cubed
  • 300g tomatoes on the vine
  • 2 large courgettes, chopped
  • 2–3 tsp. ground cumin
  • 1 tsp. cinnamon
  • 2 tsp. smoked paprika
  • ½ – 1 tsp. chilli powder
  • 1–2 tsp. salt
  • Freshly ground black pepper, to taste
  • 500g cooked chickpeas (drained weight)
  • Juice of 1 lemon
  • Water
    To Serve (Optional)

  • 100g feta, crumbled
  • 100g chickpeas, sautéed in olive oil

Method

  1. Warm some olive oil in a pan and sauté the onion, garlic, leeks and potato for 5–10 minutes until soft.
  2. Add the tomatoes, courgettes and spices and toss together to coat the vegetables.
  3. Finally add the chickpeas and cover with water, Season with salt and pepper and squeeze in the lemon juice.
  4. Bring to the boil and simmer for 35–40 minutes until the potatoes are soft.
  5. Once cooked through blitz with a stick blender.
  6. Serve topped with a little feta and sautéed chickpeas if desired

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