Hawaj Spiced Chickpea and Celery Soup

Hawaj Spiced Chickpea and Celery Soup


30 Minutes




Middle Eastern




Making this recipe


1 can chickpeas, drained and rinsed
1 red chilli, de-seeded and finely chopped
800ml chicken stock
3 garlic cloves, finely chopped
1 onion, diced
2 celery stalks, finely chopped
2 handful celery leaves, chopped
2 handfuls coriander leaves
4 tbsp plain Greek yoghurt
2 tbsp Hawaj Spice Blend
½ tsp salt
½ lemon
6 tbsp olive oil (divided in 2)

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Step 1:

Heat 3 tbsp oil in a small pan and cook the garlic and chillies for around 4 minutes until the garlic is brown and crispy. Set aside.

Step 2:

In a large pan, heat the remaining 3 tbsp of oil. Add the onion, celery stalks and salt and cook for around 5 minutes until the onion is soft.

Step 3:

Add the chicken stock followed by the Hawaj Spice blend. Bring to the boil.

Step 4:

Reduce to a simmer and add the chickpeas. Cook for 5 minutes.

Step 5:

Meanwhile, stir the yoghurt and a pinch of salt into a bowl. Set aside.

Step 6:

Add the celery leaves and coriander to a bowl and squeeze the lemon over it. Mix well.

Step 7:

Divide the soup into bowls and add a dollop of yoghurt, two handfuls of celery-coriander salad and a helping of garlic chilli oil.