Moroccan-style chickpea soup
This easy chickpea soup is packed with veg and flavoured with aromatic cumin spice. Perfect for a hearty vegetarian lunch or dinner, served with flatbreads.
Chickpea & roasted veg tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 350g new potatoes, halved
- 1 fennel bulb, trimmed and cut into chunky batons
- 1 medium carrot, cut into chunks
- 1 red or yellow pepper, deseeded and cut into chunks
- 1 large red onion, cut into chunks
- 4 tbsp rapeseed or extra-virgin olive oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds, crushed
- 3 garlic cloves, chopped
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 250ml red wine
- zest and juice 1 orange
- 1 cinnamon stick
- 8 prunes, halved
- couscous and toasted flaked almonds, to serve (optional)
Method
- STEP 1
Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
- STEP 2
Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.
