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Moroccan Chickpea & Vegetable Soup


A simple lineup of ingredients combines to produce a satisfying and delicious soup inspired by Moroccan cuisine. With gently sautéed vegetables and spices bloomed until fragrant, this delicately spiced soup makes a quick, healthy and comforting meal. (Serves 4)


1 Tbsp olive oil 1 red onion, peeled & diced 1 stick celery, trimmed & diced 1 large carrot, peeled & diced 2 tsp ground cumin 2 tsp ground coriander 1 litre vegetable stock 100g dried apricots, diced 400g tin chopped tomatoes 2 Tbsp tomato puree 400g tin chickpeas, rinsed & drained 50g couscous


Warm a tablespoon of olive oil in a casserole dish over a high heat. Add the onion, celery and carrot to the pan and cook for 5 minutes until just golden. Add the cumin and coriander and cook for a further minute until fragrant.

Add all the remaining ingredients, other than the couscous to the pan. Bring to the boil, then cover and reduce the heat and simmer for 15 minutes.

Place the pot into your Wonderbag and seal it for 2 to 3 hours. Unseal the Wonderbag and remove the lid from the pot. Scatter over the couscous and quickly cover with the lid again. Leave to stand for a further 10 minutes to steam the couscous. Mix together, season to taste, then ladle into bowls and serve with crusty bread.

Tip: for a hearty vegetable tagine to serve 4, simply cut the vegetables into larger pieces, use 600ml stock and 75g couscous. Easy!

Prep Time: 10 mins | STOVE TOP Time: 20 mins | WONDERBAG TIME: 2-3 hrs


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