Moroccan chickpea soup
Try something different for vegetarians with Moroccan chickpea soup
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20-25 minsVegetarian, Super healthy
- Video tutorial: Making soup
- 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.
Spicing it up
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.
Per serving
148 kcalories, protein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g
Recipe from Good Food magazine, February 2005.
'Full of great flavours and textures - tangy and really tasty - especially the lemon which I'd never tried in soup. The garnish made the whole thing really special, too.'
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http://www.bbcgoodfood.com/recipes/1499/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20-25 minsVegetarian, Super healthy
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
Per serving
148 kcalories, protein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g





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