Moroccan chickpea soup
Rate this recipe

Must Login

Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
442
Fat
10.3g
Saturated Fat
1.2g
Carbs
70g
Sugars
15.8g
Protein
21.2g
Fibre
19.9g
Sodium
0.04g
Ingredients
1 tbsp olive oil
1 medium onion
1 red pepper
2 tsp ground cumin
600 ml hot vegetable stock
1 400g tin of plum tomatoes
1 400g tin of chickpeas, drained and rinsed
0 salt and pepper
Method
  1. Heat the oil in a large saucepan on a medium heat, add the onion and pepper and gently cook for 10 minutes until softened.
  2. Add in the cumin and fry for another minute, until it becomes fragrant.
  3. Add the stock, tin of tomatoes and chickpeas, season with salt and black pepper and simmer for eight minutes.
  4. Divide into four soup bowls, top with a sprinkling of lemon zest and chopped parsley. Serve with flatbread.