Chickpea Soup with Coucous

    Chickpea Soup with Coucous

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

    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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