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Spiced chickpea, quinoa and vegetable soup

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, halved, sliced
  • 1 carrot, halved, sliced
  • 1 celery stalk, sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 litre Massel vegetable liquid stock
  • 1/3 cup tricolour quinoa, rinsed
  • 1/2 small cauliflower, cut into small florets
  • 300g butternut pumpkin, cut into 1cm pieces
  • 300g can chickpeas, drained, rinsed
  • 1/2 cup plain Greek-style yoghurt
  • 2 tablespoons chopped fresh coriander leaves, plus extra sprigs to serve
  • 2 tablespoons pepitas, toasted


  • 1
    Heat oil in a large saucepan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder and garam masala. Cook, stirring, for 1 minute or until fragrant.
  • 2
    Add stock and 2 cups of water. Bring to the boil. Stir in quinoa. Reduce heat to low. Simmer, covered, for 20 minutes. Add cauliflower, pumpkin and chickpeas. Simmer, covered, for 10 minutes or until vegetables are tender (see notes).
  • 3
    Season with salt and pepper. Combine yoghurt and chopped coriander in a bowl. Serve soup topped with coriander yoghurt, pepitas and extra coriander sprigs.

Source: taste.com.au


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