Moroccan tomato and chickpea soup

Image from Eat Well NZ

Soup is such a yummy, healthy winter lunch but sometimes it can seem an effort to make from scratch.  This soup is probably the most simple I’ve made and it tastes amazing.  It’s a good source of lycopene, a powerful antioxidant, plus a source of fibre and protein.

Recipe adapted slightly from Donna Hay Magazine June/July 2011

Ingredients:

Olive oil
1 onion, finely chopped
4 cloves crushed garlic
1 teaspoon cumin
1 stick of cinnamon
2 teaspoons smoked paprika
1.5 tablespoons harissa paste
2 x 400g cans chopped tomatoes
1 400g can of chickpeas, rinsed and drained
2.5 cups chicken stock

Heat the oil in a saucepan over a medium head and add the onion and garlic and cook for 5 minutes.  Add the cumin, cinnamon stick, smoked paprika and harrisa baste and cook for 1 minute.  Add the tomatoes, chickpeas and chicken stock and bring to the boil and cook for 10 minutes. Remove cinnamon stick.  Top with yoghurt and coriander to serve.  Makes 4 servings.

Serve with crusty bread spread with Philadelphia and a touch of harissa.

Enjoy, Nicola Eat Well NZ