Moroccan Chickpea Soup

This can easily be turned into a vegetarian dish by omitting the chorizo sausage and using vegetable stock instead of beef stock. This soup is perfect for any time of year and packs a nutritional punch.

This recipe is low fat, low sugar, low sodium, high protein and dairy free.

Ingredients

• 1 tbsp. olive oil
• 1 onion, diced
• 2 celery sticks, sliced
• 2 cups stock (we used beef)
• 1 cup water
• 1 large tomato, diced
• ½ lemon juiced and zested
• 1 clove garlic
• 1 can chickpeas, drained & rinsed
• ¼ tsp. chilli
• ½ chorizo sausage, diced
• 1 carrot, diced
• ¼ tsp. paprika, smoked or sweet
• ¼ tsp. cumin
• ¼ tsp. ground coriander
• 1 tbsp. tomato paste, no added salt
• 2 handfuls baby spinach

Method

1. In a large pot heat olive oil and sauté on med heat the onions for 3 mins then add chorizo and cook a further 5 mins.
2. Now add celery, chilli, carrot. Sauté a further 3 mins. 
3. Add cumin, coriander, paprika and garlic, cooking for 1 minute.
4. Turn heat up and add the stock, water tomato, lemon juice and zest chickpeas.  Once bubbling turn down heat to low and simmer for 30 minutes.  At the 20 min mark add the baby spinach and tomato paste and continue simmering for 10 minutes.
5. Serve with crusty bread if desired.