Moroccan-style chickpea soup
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 20-25 mins
- Easy
- Serves 4
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
- kcal181low
- fat5glow
- saturates1glow
- carbs20g
- sugars8glow
- fibre8g
- protein9g
- salt0.43glow
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.
