Spiced chickpea soup

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  crushed

• red chilli↗1

  deseeded and roughly chopped

• grated fresh ginger1 tbsp tbsp
• cumin↗1 tsp tsp
• ras-el-hanout1 tsp tsp
• cinnamon↗¼ tsp ¼ tsp
• roasted red pepper↗200g g

  from a jar

• 2 x 400g cans chopped tomato
• vegetable stock↗400ml ml
• can chickpea↗400g g

  drained and rinsed

• preserved lemons2

  rind chopped (discard the pulp and seeds)

• clear honey↗1 tbsp tbsp
• wholewheat couscous↗50g g

Step-by-step instructions

1. 1

   Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.

2. 2

   Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).