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Chickpea flavoursome soup!

This soup is a great vegetarian option that still includes protein to keep you feeling full and help repair and retain muscle following exercise. This makes two portions but you could easily double up and store for the week. You can also make this in around 15 mins from start to finish, including chopping!

Ingredients (serves 2):

  • 1 tbsp olive or rapeseed oil

  • 1 small onion finely chopped

  • 1 carrot peeled and finely chopped or sliced

  • 1 celery stick, finely chopped

  • Half tsp ground cinnamon

  • Half tsp ground cumin

  • 1 tsp of harissa paste or ras el hanout (I've used both!)

  • 2 tbsp tomato puree

  • 400ml vegetable stock

  • 400g can of chickpeas drained and rinsed

  • Juice of half a lemon

  • Few handfuls of baby spinach

  • Salt and pepper to taste


  • Heat the oil in a large pan over a low heat and fry the onion, carrot and celery for about 5 minutes until softened

  • Add the cumin, cinnamon, harissa paste / ras el hanout, tomato puree, salt and freshly ground black pepper & cook for one minute stirring constantly

  • Add the stock and the chickpeas, bringing to the boil and then simmer for 5-10 mins until the vegetables are soft enough for your liking!

  • Remove from the heat and stir in the lemon juice and spinach until it has wilted

  • Add any seasoning if you'd like and the serve!

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