Moroccan tomato & chickpea soup with couscous

Moroccan tomato & chickpea soup with couscous

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(24 ratings)

Prep: 20 mins Cook: 45 mins


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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  • 75g couscous



    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 low-sodium hot vegetable stock
  • 1 large onion, finely chopped



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

  • 1 carrot, chopped into small cubes



    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



    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



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

  • roughly chopped coriander, to serve


  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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24th Oct, 2012
Excellent soup!
alimat's picture
9th Oct, 2012
Lovely soup, nice different taste, made the spice mix with 1/2 tsp each of ground cinnamon, coriander, cumin, turmeric and black pepper plus about 1/4 tsp nutmeg, one clove and the seeds from one green cardamom, didn't have fresh ginger so use 1/2 tsp ground, added some celery too as it needed eating up. Didn't have couscous or fresh coriander but fine without - a big hit and nice and easy to make.
4th Oct, 2012
Recipe sounds fantastic must try it especially as the evenings are closing in and getting colder!!
Frantic Flapjack
10th Jul, 2012
This was really lovely and a bit unusual with the addition of the couscous. I made my own ras-el-hanout as had all the spices in the cupboard. I used a quarter teaspoon of each spice and 4 cardamoms. Didn't have any harissa paste so used a heaped teaspoon of Madras paste. I found the lemon wasn't needed.
9th Jul, 2012
This is really tasty. Quite spicy so maybe I'll add a dollop of yoghurt next time with it. Looks v similar to this one: Shame I couldn't search/find this on BBC Good Food - I wonder why not? Also, the ras-el hanout was surprisingly easy to find. My local Morrisons stocked it.
8th Jul, 2012
Wowser I don't know if it was my asda Harris a paste or if I accident put in too much but this blew my head off it was so hot. I'm usually ok with hot food so I must have done something wrong. The rest of the flavours/textures were lovely.
5th Jul, 2012
really tasty - only served two as a main evening meal
3rd Jul, 2012
I have it on the stove...and it tastes - and smell amazing! :) Unfortunately I couldn't find ras el hanout, used a Moroccan seasoning from ASDA instead!
27th Jun, 2012
Made this today, really nice soup, made my own Harissa paste to put in the soup, but forgot to take out the chilli seeds so it was a little hotter than it probably would have been had I taken them out. Still good though. Will definitely make this again.
27th Jun, 2012
Made this tonight for lunch tomorrow but had a sneaky cup already. Added a bit more spice and about another tablespoon of harissa. Its so yum. My couscous was Ainsley's spice sensation. Might use a bit more ginger next time and I chopped up my veg in the mini chopper first. I'll be making this time and time again.


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