Moroccan Chickpea Soup

This is one beautiful soup.  Moroccan Chickpea Soup

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 teaspoons cumin
  • 1lt hot vegetable stock
  • 400 gm can tomatoes with garlic (I used plain and added a teaspoon of garlic)
  • 400gm can chickpeas, drained and rinsed
  • 100gm frozen broad beans, (I used frozen beans)
  • zest and juice of 1/2 lemon
  • handful coriander or parsley and flatbread to serve
  1. Heat oil in saucepan, add onion and celery, gently cook for 10 minutes, stirring frequently.  Add cumin and cook for another 1 minute.
  2. Turn the heat up, add stock, tomatoes, chickpeas and a good grind of black pepper. Simmer for 8 minutes.
  3. Add beans and lemon juice.  Cook for 2 minutes.  Season to taste and top with herbs.  Serve with flatbread.

Leave a Comment

Your email address will not be published.