Moroccan inspired chickpeas soup (Kelly)

We have a saying in Belgium and it goes “Maartse buien, Aprilse Grillen”. It states the fact that this time of year the weather can be very varied. Going from 24 degrees on day to 10 degrees and cold rain the next.

It’s those last days especially where you can use something to warm you up. There  is nothing more suitable for that then a hot, spicy soup. This chickpea soup is perfectly fit to do the job.



  • 4 carrots
  • 1 leek
  • 1 union
  • 1 celery
  • turmeric herbs
  • pepper and salt
  • basil
  • olive oil
  • canned chickpeas


  • Cut the vegetables into medium sized pieces and stew them in some oliveoil.
  • When the vegetables are stewed add 3 liters of water.
  • Add the herbs ass well.
  • Let it boil for 25 minutes and give it a nice go with your mixer.
  • Remove the chickpeas from the can and let it leak dry. Then add them to the soup.