Vegan Moroccan chickpea soup recipe

By Lisa Brant | 20th October 2017
Vegan Moroccan chickpea soup, wholesome nutritous and plantbased recipe from La Crisalida health and wellbeing retreats Europe

Sometimes, when the weather turns a little cooler, a hearty bowl of chickpea soup is perfect for lunch. This Moroccan chickpea soup is warming and filling (and you don´t need to add bread to it – read our earlier article about bread here).

Health benefits of chickpeas

Chickpeas are great for helping you to feel fuller for longer, so include chickpeas a few times each week if you wish to maintain a healthy weight. As chickpeas leave you feeling satiated, they are great to include in your diet if you wish to lose weight. They are a fabulous source of dietary fibre – 2 cups of cooked chickpeas contain your daily recommended amount of fibre! Remember, fibre helps to maintain our digestive health. Chickpeas are also a good source of protein – one cup contains 15 grams. They are also a good source of many vitamins and minerals, including folate, iron and B-vitamins (in particular B6).

Vegan Moroccan chickpea soup recipe

Serves: 4
Calories: 539 total, 135 per serving

Ingredients
1 medium onion, chopped
2 celery sticks, chopped
1 clove garlic, finely sliced
1 tbsp ground cumin
2 tsp turmeric
600ml hot water
400g can chopped plum tomatoes
Optional: Handful cherry tomatoes
400g cooked chickpeas, rinsed and drained
Black pepper
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley, to serve

Optional extra: shredded spinach

Method
Cook the onion and celery gently for 10 minutes, in a little water, until softened, stirring frequently. Add the cumin, turmeric and garlic and fry for another minute. Add more water if necessary to prevent sticking.

Turn up the heat, then add the water, chopped tomatoes, (optional cherry tomatoes) and chickpeas, plus a good grind of black pepper. Simmer for 8 minutes.

Add the broad beans and lemon juice, cook for a further 2 minutes. If you wish to add spinach, now is the time to do it – add the handful of shredded spinach, give it a stir or two and then serve, topped with a sprinkling of lemon zest and chopped herbs.

Tip:
Add an extra teaspoon of paprika and ½ teaspoon of cayenne pepper to bring extra heat into the dish – include in the recipe at the same time when you add cumin and turmeric.

More information and plant-based recipes

Find lots more recipes on our blog page. We serve healthy plant-based food at the retreat – read more on our food page.

Headshot of Lisa Brant - Founder of La Crisalida Retreats
Lisa Brant

Lisa has been working in the field of health for over twenty years, first as an epidemiologist and now following a more alternative route! She is a therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa is a nutritionist so designs all our menus, as well as running the retreats. She is also qualified in NLP and hypnosis. Over the years Lisa has overcome her own health challenges with severe endometriosis and is happy to share her story.

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