Chickpea and couscous veggie soup

Prep 0 h : 0 m
Cook 0 h : 40 m


  • 1 tbsp extra virgin olive oil

    1 red onion, finely chopped

    2 cloves garlic, crushed

    2 tsp ground cumin

    2 tsp ground coriander

    1 medium potato, diced

    1 large carrot, diced

    2 x 400g cans diced tomatoes

    400g canned chickpeas, drained, rinsed

    1 litre (4 cups) vegetable stock

    1 large courgette, diced

    65g couscous

    2 tbsp finely chopped coriander

    Coriander leaves, to serve


  • Heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring, for 3 mins or until soft. Stir in garlic and spices; cook for a further minute or until fragrant.

    Add potato and carrot; cook, stirring, for 2 mins or until well coated in spice mixture. Add tomatoes, chickpeas and stock; bring to the boil.

    Reduce heat to low; cook, covered, for 10 mins or until vegetables are just tender, adding courgette during last 5 mins of cooking.

    Remove from heat.

    Stir in couscous and chopped coriander; stand, covered, for 10 mins or until couscous is tender. Season to taste.

    Serve soup topped with coriander leaves.

    Serve soup with buttered toasted Turkish bread.