Moroccan Chickpea Soup, A Happy Planet Vegetarian Gluten-free Masterpiece

The other day I left the office quite late and didn’t feel like cooking and I decided to stop off at Choices on the way home.

Happy Planets Moroccan Chickpea Soup grabbed my attention being organic and all. I brought it home and heated it up very slowly on low-med heat. It’s funny, I did not have huge expectations for a prepackaged soup – but I was totally surprised of how awesome this soup was when I had my first spoonful! OMG!

The soup seemed so fresh, and had noticeable pieces celery and onion and full firm chickpeas. The vegetables and beans were not mushy what-so-ever. The spinach seemed to be chopped fine and hide in the background giving the chickpeas all the attention it deserves.

The warm spices had a nice touch. I read the ingredients and it had basil with cilantro and cumin. I would have never thought to use those three together! Cilantro and cumin together is a gimme though as a duo. Although it does not read fennel seeds in the ingredients, I think it adds a extra special touch to this soup.

Take a look at the picture of the soup in my bowl above. I think it could fool a meat eater!! I am guessing that a percentage of the soup was pureed to give it a thicker consistency like a meaty soup. It can also fool the same person that it had a meat broth base too – it had some mighty fine depth!!

Happy Planet wasn’t too shy on the spices and it worked out like a vegetarian masterpiece!!

Oh ya, it is also Gluten-free, high in fiber and more. Read more here on Happy Planets website.

Ingredients: Water, organic chick peas, organic tomatoes, organic onions, organic celery, organic spinach, organic garlic, organic sunflower oil, organic tomato paste, sea salt, organic cilantro, organic and/or natural spices.

This is one soup I would LOVE to try and recreate at home! I may put this at the top of my to do list! I would also consider bring home another bag of this soup from the grocery store anytime in the future.

Soup Mistress Rating for Happy Planet Moroccan Chickpea Soup:

Healthy (+ slimming + low sodium): (4.5/5)
Presentation: (4.5/5)
Taste: (5/5)

Spanish Chickpea and Chorizo Soup – Definitely a Bowl Licker!

Spanish Chickpea and Chorizo Soup

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The Completed Spanish Chickpea and Chorizo Soup

My soup-a-holic friend Noel Pullen shared this Spanish Chickpea and Chirizo Soup – it is one of his favorite soup recipes (actually one of his wife’s favorites). The Tomato Basil Organic Soup is his other favorite. Both soups are original soup recipes from Jamie Oliver.

I didn’t change much of the original recipe, but I did add cumin and paprika, which are ussually found in Spanish dishes. I must say that I really love cumin.

The Verdict of Spanish Chickpea and Chorizo Soup? Wow – Noel’s wife has good taste buds indeed. This soup recipe is a keeper for sure! I am not sure if this soup will ever make it to the freezer because I had it last night and then today for lunch. This is one soup that rocks for flavor the first day and the flavors explode even more the next. I felt like licking the bowl because the base was so good. I also like how the prosciutto cooks a little and the hammy texture is so nice with the chorizo. For each and every spoonful, you are most likely to get one of the meats!

Spanish Chickpea and Chorizo Soup Ingredients:

  • 1 tablespoon olive oil
  • 2 large (5.5 ounces) chorizo sausage, chopped
  • 2 cups onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 sticks of celery, chopped
  • 8 fresh tomatoes, deseeded and roughly chopped
  • 1 (14 ounce) can of good quality chickpeas, rinsed with water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 5 cups low sodium chicken stock
  • 1 lb fresh baby spinach
  • sea salt and fresh ground pepper
  • 2 ounces of prosciutto, finely chopped
  • 2 hard-boiled eggs, sliced thinly (egg slicer can come in handy!)

Spanish Chickpea and Chorizo Soup Instructions:

  1. Heat olive oil up in large saucepan, saute chorizo until fat comes out.
  2. Add onion, garlic and celery. Turn heat to min and cook slowly for 10-15 mins with lid on – don’t colour onions.
  3. Add tomatoes, chickpeas, cumin, paprika and chicken stock.
  4. Bring to boil, lower heat and simmer for 40 mins.
  5. In meantime, place eggs in pot of cold water, bring pot to a boil then turn off heat, cover and let sit for 20 minutes. Rinse eggs in cold water and peel.
  6. When soup has simmered for 30 minutes, add in baby spinach.
  7. Puree about 1/3 of mixture or use the handheld blender for about 4 seconds.
  8. Season with salt and pepper
  9. Add prosciutto and stir for 1 minute.
  10. Ladle soup among serving bowls.
  11. Add sliced egg on top of soup.

Original Recipe:

What I changed from original recipe:

  • added cumin and paprika
  • used baby spinach and did not chop it
  • used 3 cloves of garlic instead of 1
  • used low sodium chicken stock
  • added spinach close to the end of simmer stage
  • sliced the eggs for garnish instead of grating

Soup Mistress Rating for Spanish Chickpea and Chorizo Soup:

Healthy (+ slimming + low sodium): (3.75/5)
Presentation: (3.5/5) 
Taste: (4.75/5)