Spiced chickpea and vegetable soup

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By ByThePowerOfGreyskull



  • 1 onion large, finely chopped

  • 2 tbsp olive oil

  • 1 tsp ground cinnamon

  • 2 sweet potato peeled and finely chopped

  • 800g chopped tomato

  • 4 celery stick trimmed and finely chopped

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 3 cloves garlic large, finely sliced

  • 820g chickpeas drained and rinsed

  • 2 carrot peeled and finely chopped


  1. Heat the oil in a large pan. Add the onion, carrots, celery, sweet potatoes and garlic.
  2. Cover and cook gently for 10-15 minutes until the vegetables are softened, stirring now and again.
  3. Stir in the spices and cook gently for a minute until it starts to smell fragrant.
  4. Stir in the tomatoes and chickpeas and 2 tins of hot water from the kettle. Bring to the boil, then simmer for 15-20 minutes until the vegetables are tender. Season.
  5. Whiz the soup with a hand blender in the pan until most of it is smooth but some chunks of vegetable remain. Or whiz most of it in a blender, then return to the mixture.
  6. Check the seasoning before serving.

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Low fat

  • Soup

  • Main Course

  • Starter

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments

  • ByThePowerOfGreyskull 19/11/09 10:49

    a really delicious hearty soup to warm up winter lunchtimes. my children love helping with the preparations and blitzing it