Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Moroccan Chickpea & Sweet Potato Soup With Zatar Pittas

This hearty vegan soup is made in 15 minutes – just long enough to toast some halved shop bought pittas, once they’ve been seasoned and sprinkled with Zatar and olive oil. It’s worth making a batch of the soup so you can have leftovers for lunch during the week or meals for the freezer.

Serves: 4-6

Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes

Difficulty: easy




For the soup:
1 onion
10cm ginger peeled and roughly chopped
3 garlic cloves
Bunch fresh coriander
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tbsp olive oil
2 cans chopped tomatoes or 800ml passata
2 cans chickpeas drained
500g sweet potatoes peeled and cubed (approx 2cm sq)
1 litre vegetable stock
100g frozen edamame Beans
Juice of 1/2 a lemon
Fresh coriander

For the Zatar Pitta Crisps
6 pitta breads
2 tsp Zatar
1 garlic clove
Olive oil

Whizz together the onion, garlic, ginger, coriander and olive oil in a blender or bullet and add to a pan on a medium heat.

Soften and colour the mix before adding the dried spices.

Add the chopped tomatoes, sweet potatoes, lemon, stock and chickpeas. Season and simmer for 5-10 minutes.

Half the pittas so you that you have 2 thin disks from each pitta. Swipe the garlic clove twice on each piece of bread. Sprinkle with the Zatar and drizzle with olive oil and place on a baking sheet.

Put in a hot oven or under the grill for 3-5 minutes keeping a close eye as they’ll burn quickly.

Serve the soup with fresh coriander and the pittas.

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