Moroccan chickpea soup

Photographer: Devin Hart

Serves: 4

Time to make: 8 hrs 15 mins

Hands-on time: 15 mins

Ingredients

2 cups reduced-salt vegetable stock
2 cups water
2 x 420g cans no-added-salt chickpeagarbanzoXsgarbanzosX, drained
2 cups finely chopped carrots
½ cup sliced celery
2 cups chopped silver beet
1 onion, finely chopped
1 teaspoon grated fresh ginger
2 red chillies, finely chopped and deseeded, if desired
2 teaspoons ground Moroccan seasoning (see tip)
½ cup roughly chopped fresh parsley
½ cup roughly chopped fresh coriandercilantroX, plus extra, to garnish
freshly ground black pepper

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Instructions

Stay Awake

1 Combine all ingredients in slow cooker.

2 Cook for 8 hours on low setting.

3 Serve with fresh coriander and black pepper.

Variations

To make your own Moroccan seasoning (bought seasoning may be high in salt), combine 1 teaspoon each of ground coriander, ground cumin and chilli powder and 1/2 teaspoon each of ground cinnamon and crushed caraway seeds. Store in an airtight container for up to 3 months.
Make it gluten free: Check stock and seasoning (or ground spices) are gluten free.

HFG tip

This soup can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

Nutrition Info (per serve)

Calories 232 cal

Kilojoules 970 kJ

Protein 12 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 13 g

Sodium 720 mg

Calcium 120 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.