Moroccan Chickpea Soup
photo by French Tart
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 teaspoons ground cumin
- 600 ml hot vegetable stock
- 400 g plum tomatoes with garlic, chopped
- 400 g chickpeas, rinsed and drained
- 100 g frozen broad beans
- 1⁄2 lemon, juice and zest of
- 1⁄2 cup fresh coriander or 1/2 cup fresh parsley
directions
- Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
- Tip in the cumin and fry for another minute.
- Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
- Simmer for 8 minutes.
- Throw in broad beans and lemon juice, cook for a further 2 minutes.
- Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
- Serve with flatbread.
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Reviews
-
This is a keeper. I loved everything in it and you wouldn't know from the taste that it's so low fat and healthy. I used this recipe along with Recipe#503137 and Recipe#502928 to introduce friends to Moroccan cuisine. They were pleased and so was I. This is made with things that I usually have on hand and will surely be a repeat here.
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A tasty and comforting soup that we both enjoyed with your Moroccan bread Recipe #503137 for lunch the other day! I didn't have any broad beans, so I added carrots and I also added some Harissa spice mix for an authentic Moroccan flavour. Made for Aussie/Kiwi Recipe Swap #86 and VERY much enjoyed thanks Ger! XXX
RECIPE SUBMITTED BY
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