Moroccan chickpea soup
Submitted by Emma Torrance from THiNK. This is a favourite of mine that I repeat quite often. I interchange the green veg and tend to use whatever I have at the time. It's quick & easy & also tasty.
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
2 cloves of garlic
400g can chickpeas, rinsed and drained
100g green beans (or any other green veg)
zest and juice ½ lemon
large handful coriander or
parsley and bread to serve
Heat the oil in a large saucepan
Fry the onion, garlic 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 green 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 bread.
25 minutes, serves 3, Gluten free & vegan
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