Moroccan soup

Moroccan Vegetable Chickpea Soup

Moroccan Vegetable Chickpea Soup
Like a Moroccan Minestrone!
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Total Time
40 min
Total Time
40 min
  1. 1 Brown Onion
  2. 1/2 Leek
  3. 2 Garlic Cloves
  4. Olive Oil
  5. 2 Potatoes
  6. 1 Carrot
  7. 1/2 cup Baby Peas
  8. 1 Cup Spinach (Silverbeet)
  9. 1 400g Chickpeas
  10. 2 tablespoons Vegetable Stock (Thermomix) or 250g
  11. 1/2 teaspoon Rock Salt
  12. 1 Sachet Rockin' Moroccan Medley Spice Blend
  13. 60g Pasta
  1. Heat the olive oil in a large pot over medium heat; cook the onion, leek and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the Rockin' Moroccan Spice Blend and salt; cook together until fragrant, about 1 minute.
  2. Add the diced potatoes, carrots, peas, spinach and stock to the pot. Pour enough water over the mixture to cover; bring to a simmer. Add chickpeas and pasta and cook until the potatoes are soft and pasta cooked, 10 to 15 minutes.
  1. Sprinkle Fenegreek on once served.
The Spice Trading Company