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Moroccan Chickpea Soup – BBC Good Food, Source

INGREDIENTS FOR 4

  • 1 tbsp olive oil
  • 1 medium onion , chopped
  • celery sticks, chopped
  • 2 tsp ground cumin
  • 600ml hot vegetable stock
  • 400g can chopped plum tomatoes with garlic
  • 400g can chickpeas , rinsed & drained
  • 100g frozen broad beans
  • Zest and juice ½ lemon
  • Large handful coriander or parsley and flatbread, to serve

Preparation and cooking times – Serves 4

  • Prep 5 mins
  • Cook 20 mins
  • Ready in 20-25 mins
  • Vegetarian, Super healthy

PREPARATION

  1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently.
  2. Tip in the cumin and fry for another min.
  3. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
  4. Simmer for 8 mins.
  5. Throw in broad beans and lemon juice, cook for a further 2 mins.
  6. Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
  7. Serve with flatbread.

Spicing 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.

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