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Moroccan chickpea soup

 

  

Ingredients:

  • 1 tbsp olive oil

  • 1 medium onion, chopped

  • 2 celery sticks, chopped

  • 2 tsp ground cumin

  • 600ml hot vegetable stock

  • 400g can chopped plum tomatoes with garlic

  • 400g can chickpeas, rinsed and drained

  • 100g frozen broad beans

  • zest and juice ½ lemon

  • large handful coriander or parsley and flatbread, to serve

 

Method:

  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.
     

  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.

Recipe from Good Food magazine, February 2005

 

  • kcal 148

  • fat 5g

  • saturates 1g

  • carbs 17g

  • sugars 0g

  • fibre 6g

  • protein 9g

  • salt 1.07g

     

     

     

     

     

     

     

     

     

 

 

 

 

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