Moroccan inspired cinnamon squash and black bean soup

Moroccan inspired cinnamon squash and black bean soup

Squash are in season and the slightly smokey taste of these beans with cinnamon, ras-el-haout spice and a bit of cayenne makes a super tasty soup. This was served with bulgar cracked wheat and enjoyed after class one Tuesday morning here at VG. Yummers.

Ingredients (serves 4 – 6)

  • 200g black eyed beans
  • 2 tablespoons rape seed oil or oil of your choice
  • four sticks of celery, four carrots and 400g of squash diced
  • a tin of chopped tomatoes
  • 1 desert spoon ras-el-hanout or half and half ground coriander and cumin
  • 1 desert spoon ground cinnamon
  • a quarter of a teaspoon cayenne pepper
  • 30 twists of the pepper grinder
  • a tablespoon of tomato puree
  • two kettles of boiling water
  • salt and lemon juice to taste


  1. soak the beans overnight with an inch of dried kombu seaweed, then drain and boil hard for 10 minutes before simmering for 40 minutes or so
  2. fry off the veg, quite high heat, and add the dried spices including the ground pepper, stirring til the aromas are released.
  3. add in the tinned tomatoes and puree, then add the first kettle of water
  4. stir in and add the second kettle to the level of soupiness you want
  5. bring to the boil for a few minutes then allow it to cook on lightly for 45 minutes or so.
  6. serve with bulgar cooked with a bay leaf (two cups of grain, four of water, lid tight on lowest heat for 20 mins or so)