Spicy Moroccan Chickpea Soup
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5 from 5 votes

Spicy Moroccan Chickpea Soup (Vegan) & Froothie Optimum G2.3 Review

Can a blender really make soup in 8 minutes and wash itself up afterwards? Sounds too good to be true? Read my review of the Froothie Optimum G2.3 and find out…
Course Main Course
Cuisine Fusion, Moroccan
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4 people
Calories 172kcal
Author Eb Gargano


  • 1 large sweet potato (approximately 500g / 1lb), roughly chopped
  • 2 red/yellow peppers roughly chopped
  • 1 red onion roughly chopped
  • 3 garlic cloves
  • 3 cm ginger
  • 2 teaspoons cumin
  • 1 teaspoon chilli flakes or to taste
  • 15 g fresh coriander
  • 400 g tin chickpeas including the water
  • 400 g tin tomatoes
  • 100 ml cold water
  • Salt and pepper to taste


  • Put all the ingredients in the blender. Place the jug on the base and switch on. Press the soup function.
  • If necessary, use the tamper to push the ingredients down onto the blades.
  • The soup should be completely smooth and perfectly hot after 8 minutes.


If you do not have a blender with soup function, simply blend the ingredients and then heat in a pan on the stove. Alternatively you can make the soup in a more traditional way by frying the onion, garlic, spices and chilli in a pan, then adding the other ingredients and simmering on a low heat for around 20 minutes, then blending.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.


Calories: 172kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 454mg | Potassium: 663mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7020IU | Vitamin C: 89.8mg | Calcium: 102mg | Iron: 3.5mg