Moroccan tomato & chickpea soup with couscous

Moroccan tomato & chickpea soup with couscous

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(22 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4
This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal265
  • fat10.4g
  • saturates1.4g
  • carbs33g
  • sugars9.9g
  • fibre6g
  • protein7.3g
  • salt1.2g
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Ingredients

  • 75g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750ml hot vegetable stock
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, chopped into small cubes
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, crushed
  • half a finger of ginger, peeled and finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1-2 tbsp ras-el-hanout
  • 1 tbsp harissa paste, plus extra to serve
  • 400g tin chopped tomato
  • 400g tin chickpea
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • roughly chopped coriander, to serve

Method

  1. Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.

  2. Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.

  3. Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

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Comments, questions and tips

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dianewalkermcalley
20th Jan, 2016
5.05
I found this in the GoodFood pressure cooker Fav book. I make the couscous in the bowl on its own. Heat the rest of the oil in the pressure cooker and cook the onion and carrot for 5-10 mins, sometimes I add celery. Then add the ginger, garlic,harissa and ras-el-hanout and cook for another min or so. Pour in the tomatoes, chick peas and remaining stock, stir and season then bring to LOW pressure for about 20 mins or on HIGH for 10. Remove the lid and then pour over the lemon juice, fluff the couscous and add to the stew as I think its more of a stew than a soup. Serve with crusty bread. Yum!
helsky66
14th Jan, 2015
5.05
This was absolutely delicious . I added a stick of celery finely chopped with the onion . I didn't have chickpeas so used a tin of Mexican style beans which I had in ( asda ). For the couscous I used Ainsley Harriots sundried tomato and garlic and I sprinkled some fresh curly leaf parsley on top . This was so tasty I went back to the pot for more and more. Will be a favourite for sure. Enjoy :)
Lemonyginger
30th Oct, 2014
3.8
This is so tasty! I only use 1 tbsp of ras el hanout and 1 tbsp of oil, none in the couscous - to make it lower fat. I've also made it with a handful of red lentils thrown in and no chickpeas or couscous. I blended half and left half chunky. It was declared my best soup this season.
tellybwmbas
14th Aug, 2013
This is an absolutely fantastic soup! I had some ras-el-hanout in the cupboard and make my own harissa paste. It even inspired me to make my own ras for future soups!! Brilliant, tasty recipe..and I added some spinach because it was sitting in the fridge doing nothing!!
om aya
25th Jun, 2013
think there's a typo - tbs should be tsp!
zmikeo
16th Mar, 2013
5.05
Just made this for lunch with a few changes to what I had in, so tagine paste instead of Harissa and made up my own ras el hanout. Very tasty though will get the Harissa next time as like a bit more spice. I also blended it before adding the couscous.
buggerzinha
5th Jan, 2013
5.05
Made this fab soup again tonight. I had some leftover red bell peppers and chestnut mushrooms, so I just put them in, too. Also doubled the amount of chickpeas and tomatoes. Sooo yummie! Will freeze the remains. :) One of my favourite recipes here! Thanks!
buggerzinha
5th Jan, 2013
5.05
Made this fab soup again tonight. I had some leftover red bell peppers and chestnut mushrooms, so I just put them in, too. Also doubled the amount of chickpeas and tomatoes. Sooo yummie! Will freeze the remains. :) One of my favourite recipes here! Thanks!
laurabee
28th Nov, 2012
5.05
Lovely authentic tasting soup!!
buggerzinha
24th Oct, 2012
5.05
This is an absolutely delicious soup! Let it cook a bit longer to reduce it a bit more. Maybe a little less stock would do instead. Tried it without and with some natural yoghurt - both is lovely! I'm not a big eater but I'd say the amount is for two rather than four portions.

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om aya
25th Jun, 2013
think the recipe is meant to be a TSP, NOT TBSP of harrissa and ras el hanout - I like hot food - but that was seriously unpleasant - will make it again with tsps - not tbsps - and i'm sure it'll be lush!