Moroccan-style chickpea soup
For something hearty and warming with aromatic spice, this chickpea soup is an easy winner
Programs
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Ingredients
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- 1 tbsp olive oil
- 1 onion chopped
- 2 celery sticks chopped
- 2 tsp ground cumin
- 600 ml hot vegetable stock
- 400 g can chopped plum tomatoes with garlic
- 400 g can chickpeas rinsed and drained
- 100 g frozen broad beans
- zest and juice ½ lemon
- large handful coriander or parsley and flatbread to serve
Nutritional Information
Calories: 212kcalCarbohydrates: 33gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 627mgPotassium: 416mgFiber: 10gSugar: 2gVitamin A: 90IUVitamin C: 5mgCalcium: 105mgIron: 4mg
Equipment
Instructions
- 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.
- 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.
