Moroccan Chickpea Soup
A hearty and flavorful chickpea stew with a touch of cumin and lemon, perfect for a comforting meal on a chilly day. The combination of tender chickpeas, earthy cumin, and bright lemon zest creates a satisfying dish that will warm you from the inside out. Enjoy it with a side of fresh herbs and warm flatbread for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 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 with garlic
- 400g can chickpeas , rinsed and drained
- 100g frozen broad beans
- zest and juice ½ lemon
- large handful coriander or parsley and flatbread, to serve
Instructions
- Heat the oil in a large saucepan, then fry the onion 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 broad 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 flatbread.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 181 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.43 milligram of sodium
Comments
No comments found.