Moroccan Chickpea Soup

Name: Moroccan Chickpea Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 sticks celery; 2 teaspoons ground cumin; 600 ml vegetable stock, hot; 400 g chopped tomatoes; 400 g chickpeas (ready cooked); 1 teaspoon garlic; 1/2 lemon; 1 bunch coriander

(5)

Recipe by Boo L

My housemate had left some of this in a pan and, having intended to just have a taste, I gobbled up the leftovers! Such a nice flavour! Very easy, low calorie, and ready in 20 minutes.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

medium onion, chopped
2

sticks celery
2

teaspoons ground cumin
600

ml vegetable stock, hot
400

g chopped tomatoes
400

g chickpeas (ready cooked)
1

teaspoon garlic
¹⁄₂

lemon
1

bunch coriander

DIRECTIONS

Heat the oil.
Fry the onion and celery for 10 minutes until softened.
Add the cumin and fry for one minute.
Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
Simmer for 8 minutes.
Squeeze the lemon juice into the mix and cook for another 2 minutes.
Chop the coriander and add.
Serve with flatbread.

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