Moroccan Chickpeas & Spinach Soup

Currently my favourite soup.

Absolutely delicious.

Very easy and super quick to make.

Recipe by New Covent Garden Soup Co

Serves 6


  • 2 tablespoons extra virgin olie oil
  • 3 medium onions, finely chopped
  • 2 garlic cloves, crushed
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon chilli powder (to taste)
  • 2 tablespoons tomato puree
  • 150g dried apricots, chopped
  • half a lemon, finely grated rind of
  • 4 teaspoons lemon juice
  • 1½ litres vegetable stock
  • 400g can chickpeas
  • 200g fresh spinach, shredded
  • 150ml natural yoghurt


  1. Heat the oil, then cover and cook gently for 5 minutes, without browning. Add the garlic and spices then cook, stirring, for 1 minute.
  2. Add the tomato puree, cook for 3 minutes. Then add the apricots, lemon rind and juice, stock and chickpeas. Cover and simmer for 20 minutes until the chickpeas are tender.
  3. Blend until smooth, return to the pan then stir in the spinach. Cover and simmer for 5 minutes until the spinach has wilted.
  4. Season to taste, then serve garnished with a swirl of natural yoghurt.

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