Name: Moroccan chickpea soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tbsp olive oil; 1 sweet onion, chopped; 2 garlic clove, chopped; 2 celery sticks, chopped; 2 tsp ground cumin; 500ml vegetable stock; 400g chopped plum tomatoes; 200g chickpeas, rinsed and drained; 100g frozen broad beans; 1 small sweet potato diced; zest and juice of ½ lemon; large handful coriander or parsley and flatbread, to serve

Moroccan chickpea soup is a unique choice for vegetarians.

Moroccan chickpea soup

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

148

kcal

Ingredients

1 tbsp olive oil
1 sweet onion, chopped
2 garlic clove, chopped
2 celery sticks, chopped
2 tsp ground cumin
500ml vegetable stock
400g chopped plum tomatoes
200g chickpeas, rinsed and drained
100g frozen broad beans
1 small sweet potato diced
zest and juice of ½ lemon
large handful coriander or parsley and flatbread, to serve

Directions

Heat the oil in a large saucepan, then fry the onion potato 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.

Notes

RECIPE TIPS
Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.