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Chickpea soup

This delicious Tunisian chickpea soup recipe is the perfect meal for vegetarians on a budget who want to keep both warm and healthy this winter!

SERVES 4 // COOK TIME 10 min

1 onion, chopped
4 garlic cloves, minced
2 tsp cumin seeds
2 tbsp harissa paste
1 tbsp tomato paste
1 tsp cornflour
1 lemon (zest and lemon juice)
2 cups water
2 tins chickpeas, drained
4 poached eggs
Handful of coriander, chopped
½ cup plain yoghurt

1. In a large pot, heat some oil over low-medium heat. Add the onion and cook for 5 minutes, until soft. Add the garlic and cumin seeds, and heat until fragrant for about 2 minutes.
2. Add the harissa and tomato pastes. Mix The cornflour into the water and add it to the pot along with the lemon zest, juice and the chickpeas. Cook for 10 minutes.
3. Serve with the poached eggs, and top with fresh coriander and yoghurt.

Want another vegetarian warm soup? Then try this fragrant one-pot coconut & tomato soup recipe!

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