Soups

Moroccan chickpea soup

Author: Rebecca Johnston

Photographer: Devin Hart

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Serves: 4

Time to make: 8 hrs 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 232cal

Kilojoules 970kJ

Protein 12g

Total fat 4g

–Saturated fat 1g

Carbohydrates 30g

–Sugars 12g

Dietary fibre 13g

Sodium 720mg

Calcium 120mg

Iron 3.5mg

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.

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