Chickpea and Silverbeet Soup

    40 minutes

    Tasty, nutritious, warming and cheap. An interesting blend of spices gives this soup a unique 'Morroccan' type of flavour. I like to cook this in a large, heavy based, cast iron pot.

    Victoria, Australia
    2 people made this

    Serves: 2 

    • olive oil spray
    • 1 brown onion, roughly chopped
    • 2 cloves garlic, roughly chopped
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon cracked black pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon tumeric
    • 800g cooked chickpeas
    • 3 cups vegetable stock
    • 1 bunch silverbeet, stalks removed, sliced into 1cm wide ribbons

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Spray the olive oil lightly in the base of the saucepan. Add the onion and garlic then saute until translucent. Approximately 5 minutes.
    2. Add all the spices and stir until aromatic. Approximately 1 minute.
    3. Stir in the chickpeas until well coated with the onion, garlic and spice mixture.
    4. Add the vegetable stock and the silverbeet then stir. Bring to a simmer, place the lid on the saucepan and cook gently until the silverbeet is wilted.
    5. Remove about one-third of the soup and put it into a blender. Pulse until smooth.
    6. Return the blended soup to the saucepan and stir thoroughly. Serve with crusty bread or even pumpernickle.


    This soup tastes even better the next day. You could make this with any pre-cooked legume. I like to cook legumes in my pressure cooker and store them in a glass jar in the freezer until I need them. Better and cheaper than the tinned varieties.

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