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Moroccan tomato, rice & chickpea soup


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onion and garlic until just tender, not coloured.
  • Add the mixed spice, cumin and chilli paste. Stir and briefly cook to toast the spices.
  • Then add 3 cups stock with the tomatoes, chickpeas, rice, seasonings, sugar and vinegar. Stir and gently cook for about 15-20 mins until the rice is tender, adding more stock if needed. Taste for seasoning.
  • Serve with a dollop of yoghurt and a sprinkling of coriander on top.


  • olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, crushed
  • 1 large pinch mixed spice
  • 1 large pinch ground cumin
  • 1 heaped tspn chilli paste
  • 3-4 cups vegetable stock
  • 2 cans diced tomatoes
  • 1 can chickpeas, rinsed & drained
  • 150-200 gm basmati (long grain) rice
  • sea salt & freshly ground pepper
  • 1 tspn sugar
  • 1 tspn white wine vinegar
  • plain yoghurt
  • 2-3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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