Moroccan Spiced Chickpea, Kidney Bean & Pasta Soup

Try this simple and hearty soup with hints of cinnamon, clove and coriander. A no-brainer in terms of health benefits – it’s high fibre, loaded with plant protein and antioxidants. It’s also quite easy to prepare and keeps in the fridge for lunches and pre-made dinners. I highly recommend this meal for those who need healthy lunch ideas that are tasty and nourishing.

This recipe will make about six meal-sized portions, or 8 – 10 small portions. It keeps in the fridge for about 5 days.

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Hearty Moroccan Chickpea & Pasta Soup

Try this simple and hearty soup with hints of cinnamon, clove and coriander.

Ingredients

• 2 onions
• 3 clove garlic
• 3 tbsp ginger
• 1/8 cup olive oil
• 1 cup brown chickpeas cooked or canned
• 1 cup kidney beans cooked or canned
• 1/2 cup lentils
• 1/2 cup shell pasta make recipe gluten free by using gluten free shells
• 1/2 cup tomato
• 8 cups vegetable broth
• 1/8 tsp cinnamon
• 1/8 tsp cardamom
• 1/8 tsp cloves
• 1/8 tsp ground coriander
• 1/8 tsp turmeric
• Handful of cilantro minced + a little extra for topping
• Handful of kale washed and shredded (optional)
• Juice of half a lemon

Instructions

• Heat olive oil in a large soup pot over medium heat. Add onions, sauté until softened, about 5 mins.
• Add garlic, ginger and spices and sauté for another 2 minutes.
• Add tomatoes, cilantro and lentils, stirring and sautéing until tomatoes soften and expel their juices.
• Add vegetable broth, bring to a boil, lower heat and let simmer for 10-15 minutes.
• Add kidney beans, chickpeas and pasta and cook for another 5 - 10 minutes, until pasta is al dente.
• Remove from heat, add fresh lemon juice, serve.

Notes

*I used brown chickpeas in this recipe but if you cannot find them, swap them out for more common chickpeas.

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