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One Pot Pasta with Chermoula

One Pot Pasta with Chermoula

A vibrant zingy and herby soup with vegetables and pasta, a lovely warming lunch.
Course Lunch, Main Course, Soup
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 872kcal


  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 leek finely sliced
  • 1 litre vegetable stock (4 cups)
  • 200 g pasta I used ditaloni rigati (2 cups)
  • 1 can chickpeas
  • 100 g cavolo nero ribs removed and chopped
  • 100 g purple sprouting broccoli chopped



  • Heat 1 tablespoon olive oil in a large heavy based pan. Add the chopped onions and a pinch of salt and fry over a medium heat for 5 minutes or until softened.
    1 onion
  • Add the garlic and fry for a minute. Add 1 tablespoon chermoula (see below) and the leeks. Fry the leeks for 10 minutes until soft. 
    2 cloves garlic, 1 leek
  • Add the chickpeas, pasta and stock. Bring to the boil and simmer for 5 minutes or until your pasta has 5 minutes left of its cooking time.
    200 g pasta, 1 can chickpeas, 1 litre vegetable stock
  • Add the cavolo nero and purple sprouting broccoli and simmer for another 5 minutes or until the pasta is cooked. 
    100 g cavolo nero, 100 g purple sprouting broccoli
  • Add the remaining chermoula paste and stir well until creamy. 


  • Add all ingredients to a food processor or blender and blend until smooth. 
    3 preserved lemons, 2 tablespoons capers, ¼ cup fresh coriander, ¼ cup fresh parsley, 2 cloves garlic, ½ green chilli, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon smoked paprika, 4 tablespoons olive oil


Serve with bread if you desire


Calories: 872kcal | Carbohydrates: 107g | Protein: 30g | Fat: 41.3g | Saturated Fat: 9.1g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 23.1g | Cholesterol: 17.3mg | Sodium: 2261.9mg | Potassium: 1290.6mg | Fiber: 17g | Sugar: 16.3g | Vitamin A: 308.4IU | Vitamin C: 200.1mg | Calcium: 420.8mg | Iron: 7.5mg