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  • kcsimos

zesty moroccan-style chickpea soup

Prep: 5min | Cooking: 30min

Complexity: 1/5


(serves 4)

  • 2 onions, chopped

  • 2 garlic cloves, minced

  • 1/2 tsp cayenne pepper

  • 1 tsp ground cumin

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground coriander

  • 1 medium/large zucchini, diced

  • 2 medium/large potatoes, diced

  • 1 can chickpeas (ca. 265g)

  • 400g chopped tomatoes

  • 600ml vegetable stock

  • 4 dried apricots, finely diced

  • juice of 1/2 lemon

  • 2 tbsp chopped fresh coriander

  • olive oil, salt and pepper


Heat olive oil in pot. Fry onion on medium heat and, once translucent, add garlic. Stir in the cayenne, cumin, cinnamon, ground coriander, and zucchini.

After 5 min, add the potatoes, chickpeas, dried apricots, vegetable stock, tomatoes, and a little salt (ca. 1tsp). Simmer, covered, 20 min.

Add fresh coriander and lemon juice. Season to taste with more salt and/or cayenne.

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