Moroccan-Style Chickpea Soup

Recipe by Sackville
READY IN: 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
  • Add in the cumin and fry for another 30 seconds.
  • Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
  • Season with salt and pepper and simmer for 8 minutes.
  • Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
  • Season again and then ladle into bowls.
  • Top with a bit of lemon zest and chopped coriander or parsley.
  • Serve with your favourite bread.
Advertisement