Moroccan Chickpea Soup

Filled with various vegetables (which you can change to your liking), chickpeas and a hint of spices, this vitamin-rich, protein-full soup is designed to keep you full while keeping things light and easy.

We made a couple of huge batches, and it went down a storm! Serve with a little warm bread, and it’s perfect for those cold winter nights!



    • 1 tbsp olive oil
    • 1 onion
    • 3 cloves garlic (more or less to your taste, but we love the stuff!)
    • 2 celery sticks
    • 2 tsp ground cumin
    • 600ml hot vegetable stock
    • 400g can chopped tomatoes
    • 400g chickpeas (you can used canned so long as you rinse first, but we used dry and soaked them overnight first)
    • 200g frozen veg (we used sweetcorn, peas and carrots)
    • 2 tbsp lemon juice


    1. Heat the olive oil in a large saucepan, then add in your onion, garlic and celery and gently cook for around 10 minutes or so or until soft, stirring often.
    2. Add in the cumin and fry for another min, mixing to spread the spice evenly.
    3. Turn up the heat, then add the stock, tomatoes and chickpeas. Add in a little salt and pepper here too for taste.
    4. Simmer for another 10 mins.
    5. Add in your frozen veg and lemon juice, and cook until they’re hot through.
    6. And you’re done! Add more salt and pepper if you prefer, but sprinkle with parsley and serve with warm crusty bread and you’re bound for a delicious, filling meal!