Cooking with Fohën - Spiced Moroccan chickpea & spinach soup

Spice up those cold dark evenings with this spicy Moroccan chickpea soup. Plus it is healthy too! With 4 servings of veg and pulses in a single bowl, this is truly a super-soup! 

To make this dish you will need:

  • 2 crushed garlic cloves 
  • 1½ tbsp harissa spice mix (or use a mixture of ground cumin, coriander, cinnamon and chilli flakes)
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin chickpeas, rinsed and drained
  • 100g giant couscous
  • 1 x 260g bag spinach
  • 2 tbsp chopped mint or coriander
  • 2 tbsp olive oil, plus extra to serve
  • 1 large onion, finely chopped
  • 2 stalks celery, diced
  • 2 carrots, diced

To cook simply follow these steps:

  1. Heat the oil in a large saucepan. Add the onion, carrots, celery and a pinch of salt, cover and cook for 8 minutes over a medium heat. Stir in the garlic and spices and cook for 2 minutes more, stirring.
  2. Add the chickpeas, tomatoes, giant couscous and 1.1 litres of boiled water from your Fohen boiling water tap. Season, cover with a lid and simmer for 10-12 minutes until the couscous is tender. 
  3. Remove the pan from the heat and stir in the spinach. Replace the lid and let it wilt into the soup. Add seasoning and ladle into bowls to serve. Add a drizzle of olive oil and black pepper.

 

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