Spiced chickpea soup

3 of 5-a-day chickpea recipes couscous fuller for longer good for you lunch box lunchbox make ahead

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Source

Ingredients

1 tbsp olive oil

1 onion , chopped

2 garlic cloves , crushed

1 red chilli , deseeded and roughly chopped

1 tbsp grated fresh ginger

1 tsp cumin

1 tsp ras-el-hanout

¼ tsp cinnamon

200g roasted red pepper , from a jar

2 x 400g cans chopped tomato

400ml vegetable stock

400g can chickpea , drained and rinsed

2 preserved lemons , rind chopped (discard the pulp and seeds)

1 tbsp clear honey

50g wholewheat couscous

Method

Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.

Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).