Moroccan Chickpea & Vegetable Soup

By Emily Cooper

A one-pot wonder using a simple lineup of ingredients of gently sautéed vegetables, delicately spiced, taking inspiration from our adventures sailing in Morocco. This recipe always produces a satisfying and delicious soup that is quick, healthy, and comforting after a long day on the water.

This is a tried and tested vegan recipe straight from the Wonderbag kitchen! Having spent 8 months of our sailing journey in Morocco, this is the perfect recipe to showcase just what is possible with a Wonderbag. The Wonderbag uses heat-retention technology to allow food to be slow-cooked once removed from the heat source. Read more about this amazing invention here!

Ingredients

1 tablespoon olive oil

1 red onion, peeled & diced

1 stick celery, trimmed & diced

1 large carrot, peeled & diced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 litre vegetable stock

1/2 cup of dried apricots, diced

400g tin chopped tomatoes

2 tablespoons tomato puree

400g tin chickpeas, rinsed & drained

1/4 cups couscous

Instructions

1. 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.
   

2. 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.
   

3. For those who use a Wonderbag or other heat retention slow cooker, place the pot inside and seal it for 2 to 3 hours. For those who have a stove top, simply allow to simmer on low heat for 20-30 minutes to let the flavors really blossom.
   

4. Just before serving remove the lid from the pot and 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.

Serves 4

Pro Tip: For a hearty vegetable tagine style meal that serves 4, simply cut the vegetables into larger pieces, use 600ml stock and 75g couscous and follow the same cooking instructions above . Easy!

​​Emily Cooper

Emily is a wandering gypsy at heart. She lives full-time aboard s/v Long Summer, traveling the world and learning to sail with her young family. She is passionate about living a minimalist, low-impact lifestyle, and championing a whole-foods, plant-based diet. When she hasn’t got her nose in a book, she’s sharing her family’s travel and lifestyle experiences online.

Find out more about Emily here:

@the.long.summer

www.thelongsummer.com