Moroccan tomato, chickpea and couscous soup
Couscous adds a wonderful texture to this Moroccan-spiced tomato soup, and the protein and fiber rich chickpeas make this soup extra nourishing and tasty.

2 tablespoons extra virgin olive oil

1 onion—finely chopped
2 garlic cloves—finely chopped
1½ teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
14 oz (400g) canned chopped tomatoes
5 cups chicken or vegetable stock
1½ teaspoons salt
¼ cup quick-cooking couscous
1 cup canned chickpeas—rinsed and drained
1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon lemon juice

HEAT 1 tablespoon of oil in a large saucepan over a medium heat. COOK the onion for 6 minutes, stirring occasionally. ADD the garlic, coriander, cumin and cinnamon and cook, stirring, for 1 minute. ADD the canned tomatoes, stock and salt, stir to combine, and bring to the boil. COVER the pot, reduce the heat to medium, and simmer for 10 minutes. STIR in the couscous and chickpeas, cover, and cook for 4 minutes. ADD the parsley and lemon juice. TRANSFER half of the soup to a blender or food processor and blend for about 15 seconds until smooth. RETURN the puree to the soup, stir in the reserved olive oil and heat through before serving.