Moroccan Chickpea Soup

Moroccan Chickpea Soup


2 Tbsp olive oil

2 carrots, diced

1/2 cup red capsicum, minced

3/4 cup onion, minced

2 cloves garlic, minced

3/4 tsp cumin

450gms cooked chickpeas

1 Tbsp lemon juice

1/2 tsp ground pepper

1/4 tsp turmeric

3 cups vegetable stock

dash cayenne pepper

1 Tbsp parsley, minced

Sea salt



    1. Heat oil over medium heat. Sauté carrots, onion, red capsicum, and garlic, stirring occasionally, until just starting to become tender, about 6 minutes.

    2. Meanwhile, place chickpeas, 1 cup stock, and lemon juice in blender and purée until smooth.

    3. Add cumin to vegetables and stir for 30 seconds, then add chickpea purée, remaining stock, ground pepper, turmeric, and cayenne. Increase to high heat, bring to a boil, reduce heat, cover, and simmer until carrots are tender, about 10 minutes. Add parsley, taste, and adjust seasonings.

    4. Ladle into bowls and garnish with cracked pepper, and a parsley sprig.