Definition for Ladies Spring 2014 Issue 001 April 2014 | Page 39

Moroccan Apricot and Chickpea Soup

A chunky soup with fruity kick, perfect year round. Serve as a light lunch or a more hearty meal.
Ingredients:

Directions:

1 large red onion, diced

Cook the red onions, garlic and spices in a pot with a little oil for five minutes

2 cloves garlic, peeled and crushed
1 scant teaspoon each cinnamon, cumin,
and chilli powder
1 (14 ounce) (400g) can chopped tomatoes
2 1/2 cups (500ml) vegetable stock or
veggie broth
1 cup (150g) packed dried apricots,
roughly chopped into quarters

until softened. Add all remaining ingredients in the order listed except the
spinach, and cook for another five minutes until bubbly. Add the spinach and
stir through to allow to wilt. Serve immediately.
*For a gluten-free option you can simply omit the couscous (and reduce the
broth by 100ml) or add another option at the time of serving such as cooked
quinoa for added texture and a more hearty meal.
Makes 3 to 4 servings

1 cup (250g) cooked chickpeas
1/4 (50g) cup uncooked couscous*
2 cups (~150g) packed fresh spinach

Jo Hodson is the health conscious plant-based foodie and recipe developer behind the holistic
health website Including Cake. After completing a Certificate in Plant Based Nutrition, she furthered her desire to empower others with Certified diplomas in both Holistic Health Coaching and
Personal Performance Coaching currently ongoing. Find Jo online: Website
Recipes and Photography by Jo Hodson.

spring | 2014 | definitionforladies.com

38