Quinoa and chickpeas deliver a surprising amount of plant-based protein, which is great for those trying to reduce their animal product intake. As always with soups, you get top points if you’ve made your own stock.


  • 2 cups (500ml) top quality low-sodium chicken or vegetable stock.

  • 400g tinned tomatoes, drained and roughly chopped

  • 200g tinned chickpeas, drained and rinsed

  • ½ cup quinoa, rinsed

  • 1 cup roughly chopped kale leaves

  • 2 sprigs thyme

  • ½ tsp dried oregano

  • ½ tsp smoked paprika

  • ¼ lemon, to serve

  • sea salt and black pepper, to taste


  • 1.

    Bring a pot of salted water to the boil over a high heat and add quinoa. Reduce to a simmer and leave to cook for 7-8 minutes. Strain.

  • 2.

    Meanwhile, bring the stock to a boil over a medium-high heat. Add the partially cooked quinoa, chickpeas, thyme, oregano, and paprika. Season to taste.

  • 3.

    Reduce to a simmer and cook for 5-10 minutes or until the chickpeas are soft and the quinoa swollen (it will develop little ‘tails’). Remove the thyme.

  • 4.

    Add the kale, and cook for another minute, or until wilted.

  • 5.

    Serve with the lemon wedge and enjoy, or take to work to reheat for lunch.

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