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Moroccan Chickpea Soup

Moroccan Chickpea Soup


  • 1/2 cup couscous
  • 1/2 teaspoon vegetable bouillon paste
  • 1/8 teaspoon ground cumin
  • 2 tablespoons tomato sauce
  • 1/4 teaspoon harissa, or to taste
  • 1/4 cup thinly sliced Swiss chard
  • 1/4 cup shaved carrots
  • 1/4 cup chopped tomatoes
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1 tablespoon low-fat plain Greek yogurt, for garnish (optional)
  • 1 tablespoon cilantro, for garnish (optional)
  • Salt
  • Black pepper


  1. Layer couscous, bouillon paste, cumin, tomato sauce, harissa, Swiss chard, carrots, tomatoes, and chickpeas in the jar. Pack yogurt and cilantro separately if using.
  2. When you're ready to eat, fill jar to the top with boiling water. Stir carefully, cover, and let stand for 10 minutes or until couscous is tender. Season to taste with salt and pepper, and garnish with yogurt and cilantro if using.



    • Courtesy of Elana Karp, the head chef for the meal-kit company Plated and a coauthor of the Plated cookbook

    Nutrition Information

    Per serving: 491 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet


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