Bursting with warm flavours such as cinnamon, cumin and coriander, and featuring Medjool dates, this Moroccan-inspired chickpea soup delivers on flavour and nutrition. With protein-rich chickpeas, wholewheat giant couscous, vibrant sweet potatoes and tomatoes, every spoonful is a nutritional powerhouse. Perfect for fuelling your active lifestyle, or simply for a comforting, delicious meal.
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Serves
2
Medjool Date
Red Onion
Carrot
Garlic Clove
Ground Cinnamon
Ground Cumin
Ground Coriander
Chilli Flakes
Mushroom Broth
Sweet Potato
Drained Cooked Chickpeas
Tinned Chopped Tomatoes
Giant Couscous
Lemon
Coriander
Olive Oil
Salt
Black Pepper
Serves
2
Medjool Date
Red Onion
Carrot
Garlic Clove
Ground Cinnamon
Ground Cumin
Ground Coriander
Chilli Flakes
Mushroom Broth
Sweet Potato
Drained Cooked Chickpeas
Tinned Chopped Tomatoes
Giant Couscous
Lemon
Coriander
Olive Oil
Salt
Black Pepper
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Step 1.
Pit the dates and finely chop them along with the garlic, onion and carrot
Step 2.
Add the onions and a generous amount of olive oil to a non-stick saucepan set over a low-medium heat. Cook until slightly translucent. Add the carrots and a pinch of salt, then cook for another 2 mins.
Step 3.
Add the garlic, spices and chopped dates with a splash of vegetable broth. Slowly sauté and stir this mixture for 8-10 mins until the onions and carrots are very soft.
Step 4.
Meanwhile, wash and chop the sweet potatoes. Drain the chickpeas.
Step 5.
Turn the heat to medium and add the sweet potatoes, chopped tomatoes, chickpeas, vegetable stock and giant couscous to the pan. Simmer until the sweet potatoes are fork-tender and the giant couscous is cooked (about 8-10 minutes)
Step 6.
Turn off the heat. Roughly chop the coriander and stir it through. Season with salt and black pepper, then squeeze the lemon straight into the pan.
Step 7.
Let the soup sit for 7-8 mins before serving.
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