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    The Eden Project's Moroccan Tomato and Chickpea Soup

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    The Eden Project's Moroccan Tomato and Chickpea Soup

    The chefs at the Eden Project in Cornwall were happy to rush to Claire's rescue by sharing their recipe for this hearty stew of chickpeas, which is laced with plenty of warming spice and thickened with rice. The soup is based on passata (sieved tomatoes), which is available in large jars and makes a useful store-cupboard staple.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 8


    • 1 tbsp olive oil
    • 1 large onion, chopped
    • 1 clove garlic, crushed
    • Large pinch of cayenne pepper
    • Large pinch of ground mixed spice
    • 1 level tsp ground coriander
    • 410g can chickpeas, drained
    • 850ml light vegetable stock
    • 500g passata
    • 50g white long grain rice
    • 1 tsp sugar
    • 1 tsp white wine vinegar
    • Salt and freshly ground pepper


    1. Put the olive oil in a large saucepan over a medium heat. Add the onion and garlic and sweat them gently for 5 minutes without colouring.
    2. Add the spices and cook for a further 5 minutes.
    3. Next, add the chickpeas, the stock and the passata and bring the whole mixture to a simmer. Cook, uncovered, for 30 minutes. Add the rice and cook until tender (10-12 minutes). Finally, add the sugar and vinegar and season to taste.
    4. Serve hot, with freshly baked bread.

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