Cinnamon spiced Chick Pea and Vegetable Soup

I made this soup yesterday from a recipe in the excellent Nourish cookbook from the Penny Brohn Cancer Care centre in Bristol. I wouldn’t have thought to combine cinnamon with cayenne pepper, turmeric and fresh ginger – it tasted great! It’s full of carotenoids from the vegetable, lycopene from the tomatoes and protein from the chick peas. The ground cinnamon aids balancing blood sugar level.


  • 1 large onion
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 tablespoon grated fresh root ginger
  • A pinch of cayenne pepper
  • 2 carrots
  • 2 celery sticks
  • 450g potatoes
  • 1 litre vegetable stock
  • 400g can chopped tomatoes
  • 400g can chick peas
  • 1 tablespoon ground almonds
  • 1 tablespoon lemon juice
  • 20 twists black pepper
  • Coriander to garnish


  1. Slowly sauté the onion in the oil to develop the flavour and the onion to be soft and transparent.
  2. Mix the spices together with a little stock to form a paste.
  3. Prepare the vegetables into chunks.
  4. Add to the onion pan with the paste and stir to combine.
  5. Add the stock, tinned tomatoes and most of the chick peas (reserving some to be stirred in at the end).
  6. Simmer until the vegetables are soft enough to blend.
  7. Add some of the lemon juice.
  8. Blend the soup with the ground almonds and return to the pan and heat through with the rest of the lemon juice if required.
  9. Garnish with chopped coriander and reserved chick peas.
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3 Responses to Cinnamon spiced Chick Pea and Vegetable Soup

  1. stuartalbery says:

    Yum! Although I always think cinnamon is a tad odd

  2. JustBloggs says:

    In soup I would too but it really works well in this!

  3. Love this recipe. Thanks for sharing.


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