Moroccan Chickpea and Spinach Soup recipe


2 tablespoons extra virgin olive oil

3 medium onions finely – chopped

2 garlic cloves – crushed

1 ½ teaspoons ground cinnamon

1 teaspoon chilli powder or to taste

2 tablespoons tomato puree

150g dried apricots – chopped

Rind of ½ lemon – finely grated

4 tablespoons of lemon juice

2 ½ pints of vegetable stock

250g of chick peas

200g of fresh spinach – shredded

Salt and pepper

¼ pint of natural yoghurt – to garnish


Heat oil and cook onions gently for 5 minutes in a covered saucepan without colouring.

Add the garlic and spices and cook for a further minute stirring constantly.

Add the tomato puree and cook for 3 minutes.  Add the chopped apricots, lemon rind and juice, stock and chickpeas.  Cover and simmer for about 20 minutes until the chickpeas are tender.

Cool a little and then puree in a liquidiser.

Return to the pan, stir in the spinach, cover the pan and simmer for a further 5 minutes until the spinach has wilted.

Season to taste and serve garnished with a swirl of yoghurt.

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