top of page

Moroccan Chickpea & Vegetable Soup


Soup - 2 Hours – Vegetarian



A simple line-up of ingredients combines to produce a satisfying and delicious soup inspired by Moroccan cuisine. With gently sautéed vegetables and spices bloomed until fragrant, this delicately spiced soup makes a quick, healthy and comforting meal.


PREP TIME: 10 MINS 

STOVE TOP TIME: 20 MINS

CLEVER BAG TIME: MINIMUM 2-3 HOURS 

 

SERVES 4


Please note: Adjust the quantities for the Small/Large Clever Bag.


Ingredients


  • 1 tbsp olive oil

  • 1 large carrot peeled & diced

  • 1 litre vegetable stock

  • 2 tbsp tomato puree

  • 1 red onion peeled & diced

  • 2 tsp ground cumin

  • 100g dried apricots diced

  • 400g tin chickpeas rinsed & drained

  • 1 stick celery, trimmed & diced

  • 2 tsp ground coriander

  • 400g tin chopped tomatoes

  • 50g couscous


Directions


  1. Warm a tablespoon of olive oil in a casserole dish over a high heat. Add the onion, celery and carrot to the pan and cook for 5 minutes until just golden. Add the cumin and coriander and cook for a further minute until fragrant.

  2. Add all the remaining ingredients, other than the couscous to the pan. Bring to the boil, then cover and reduce the heat and simmer for 15 minutes.

  3. Place the pot into your Clever Bag and seal it for 2 to 3 hours. Unseal the Clever Bag and remove the lid from the pot. Scatter over the couscous and quickly cover with the lid again. Leave to stand for a further 10 minutes to steam the couscous. Mix together, season to taste, then ladle into bowls and serve with crusty bread.

Comments

bottom of page