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Moroccan chickpea soup
Serves 4
Easy
Prep:
Cook:
Ready in 20-25 mins
Try something different for vegetarians with Moroccan chickpea soup
Skip to ingredients
- 1 tbsp olive oil
- 1 onionchopped
- 2 celerysticks, chopped
- 2 tsp ground cumin
- 600ml hot vegetable stock
- 400g can chopped plum tomatoeswith garlic
- 400g can chickpeasrinsed and drained
- 100g frozen broad beans
- zest and juice ½ lemon
- large handful corianderor parsley and flatbread, to serve
Nutrition: per serving
- kcal148
- fat5g
- saturates1g
- carbs17g
- sugars0g
- fibre6g
- protein9g
- salt1.07glow
Method
step 1
Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
step 2
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
