Spiced Chickpea Soup
- Prep: 20 Minutes
- Cook: 35-40 Minutes
- Serves: 5-6
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
- Warm some olive oil in a pan and sauté the onion, garlic, leeks and potato for 5–10 minutes until soft.
- Add the tomatoes, courgettes and spices and toss together to coat the vegetables.
- Finally add the chickpeas and cover with water, Season with salt and pepper and squeeze in the lemon juice.
- Bring to the boil and simmer for 35–40 minutes until the potatoes are soft.
- Once cooked through blitz with a stick blender.
- Serve topped with a little feta and sautéed chickpeas if desired
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