Chickpea Soup with Coucous

    45 mins

    A hearty vegetarian soup to make a meal. Add the amount of eggs according to the number of people being served.

    5 people made this

    Serves: 6 

    • 1 green capsicum
    • 1 medium tomato
    • 1 onion
    • 1 large carrot
    • 1 potato
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon hot pepper sauce or tabasco
    • 1 1/4 litres water, or as needed
    • 1x 400g tin chickpeas, drained
    • 1 tablespoon chopped fresh coriander
    • 1/2 teaspoon turmeric
    • 1 vegetable stock cube
    • 2 eggs
    • Freshly cooked hot couscous.

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Chop all the vegetables into medium-sized pieces.
    2. Heat the oil in a heavy pot gently cook the vegetables together with the salt, pepper and Tabasco sauce for 2 to 3 minutes.
    3. Add water, chickpeas, coriander, turmeric and stock cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pot. Turn down the heat, and simmer for 30 minutes.
    4. Remove eggs, now hard-boiled; peel, slice and add to the soup. Simmer for another 15 to 20 minutes. Ladle the soup over hot couscous and serve.

    Use Israeli couscous which has larger grains for a heartier soup.

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    Reviews and ratings
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    Reviews in English (16)


    Something else. did not have couscous, so served with some cheese bread, worked fine tasty & filling.  -  08 Sep 2010  (Review from Allrecipes UK | Ireland)


    This is a great recipe! I only rated it four stars because I made some changes (but I'll try it as written next time): I didn't have fresh cilantro, so I used fresh parsley and mint instead, I added some minced garlic and canned tomatoes and it still turned out delicious. Oh, and I used ground cumin and hot Paprika because I didn't have turmeric. I will make this often, both with couscous and without. Thanks for sharing! UPDATE: I have made this soup quite often now, with varying ingredients (whatever I had on hand) and I really really love this recipe. It's very versatile and turns out delicious even if you substitute with whatever you have in your fridge/pantry/garden, just don't omit the hot sauce and the garbanzo beans. Bottom line: I changed my rating to five stars.  -  18 Jun 2007  (Review from Allrecipes US | Canada)


    Filling & tasty would make again.  -  08 Sep 2010  (Review from Allrecipes UK | Ireland)