Spicy Moroccan Chickpea Soup

Ramp up meat-free Monday with this feisty vegetarian soup, chock-a-block with flavours and the nutritional goodness of chickpeas.


  • 2 tbs olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tbs harissa, see tip
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 400 g (1 3/4 cups) tomato passata
  • 400 g (1 3/4 cups) tinned chickpeas, drained
  • 1 L chicken or vegetable stock
  • 1 bay leaf
  • 1/2 lemon, juiced
  • 1 handful coriander, torn
  • Salt
  • Freshly ground black pepper


Step 1.
Heat the olive oil in a large saucepan set over a medium heat. Add the onion, celery, and a pinch of salt, sweating until softened, about 6-7 minutes.

Step 2.
Stir in the garlic, cooking and stirring for 1 minute. Stir in the harissa and ground spices, cooking for 2 minutes, stirring from time to time.

Step 3.
Stir in the passata, chickpeas, stock, bay leaf, and some salt and pepper to taste. Bring to the boil and then reduce to a simmer, cooking until the chickpeas are tender, about 30 minutes, stirring from time to time.

Step 4.
When ready, stir in the lemon juice and adjust the seasoning to taste with more salt and pepper. Ladle into warm bowls and garnish with coriander.

Harissa is a North African spice paste available from large supermarkets and good ethnic food shops.

Serves 4