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Moroccan chickpea soup

Moroccan chickpea soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 20-25 mins
  • Easy
  • Serves 4

Try something different for vegetarians with Moroccan chickpea soup

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal148
fat5g
saturates1g
carbs17g
sugars0g
fibre6g
protein9g
low insalt1.07g
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Ingredients

  • 1 tbsp olive oil
  • 1 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

  • 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, February 2005

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A star rating of 4.6 out of 5.300 ratings
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