Meals and Courses

Chickpea and Red Pepper Soup

cook 20 mins
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 red pepper, cored, deseeded and chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons tomato purée
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • pinch of cayenne pepper
  • pinch of saffron threads
  • 1.5 litres (2 1/2 pints) hot vegetable stock
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 125 g (4 oz) couscous
  • finely grated rind and juice of 1 lemon
  • salt and pepper
  • handful of chopped mint
  • handful of chopped fresh coriander
  • Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5 minutes, then add the red pepper, garlic, tomato purée and spices and cook for a further 1 minute.
  • Pour in the stock and bring to the boil, then reduce the heat and simmer for 5 minutes. Add the chickpeas and simmer for a further 5 minutes, then season to taste.
  • Add the couscous and a squeeze of lemon juice and cook for 1 minute until the couscous is tender. Divide between serving bowls and sprinkle with the herbs and grated lemon rind before serving.
Like This? Try These
More on Food