Starters & Light meals

Moroccan chicken-and-chickpea soup

By
29 June 2026
1
Easy
5 minutes
5 minutes
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Ingredients

Method
  • cup ½ canned chickpeas, drained
  • 1 T Woolworths chilli crunch
  • 2 Woolworths mini pita breads
  • 1 x 250 g sachet Woolworths Moroccan chickpea and chicken soup
  • 1 T pomegranate rubies
  • 2 g coriander

Method

Ingredients

1. Toss the chickpeas in the chilli crunch and air-fry at 200°C for 5 minutes.

2. Dab the pita breads into the residual oil from the chilli crunch, place on top of the chickpeas and air-fry for 3 minutes.

3. Heat the soup according to package instructions and serve topped with the chickpeas, pita breads, pomegranate rubies and coriander.

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Photographer: Jan Ras

Food Assistant: Bianca Jones
Marcelle van Rooyen

Recipe by: Marcelle van Rooyen

Marcelle van Rooyen is a Stellenbosch-born, Cape Town-based food stylist and producer with a background in classical cheffing from Silwood. She’s worked on everything from cookbooks and commercials to TV shows like The Taste Master SA and Ultimate Braai Master. Her style is all about thoughtful detail, beautiful food, and big flavour. With local roots and global experience, she brings creativity and calm to every shoot.

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