Moroccan Chickpea Vegetable Soup Recipe

This moroccan soup is a wonderful quick dinner any day of the week!




  1. Heat the oil in a saucepan. Add the onion and garlic and dry for 5-7 minutes or until softened and beginning to brown. Add the paprika, coriander and cumin and stir for 2 minutes.
  2. Add thyme, red pepper flakes, chickpeas and stock. Bring to a boil, then cover the pan and simmer the soup for 40 minutes.
  3. Add the potato, carrots, celery, tomatoes and cilantro to the pan. Cover and simmer for a further 30-40 minutes or until the chickpeas and vegetables are tender.
  4. Season to taste and serve.