This Moroccan chickpea soup is full of great flavors and textures, great for vegetarians.
1 tbsp olive oil
1 medium onion, chopped
2 sticks celery, chopped
2 tsp ground cumin
600ml/1pt hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g/4oz frozen broad beans
zest and juice 1⁄2 lemon
large handful coriander or parsley and fl atbread, to serve
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 fl atbread.
148 kcalories, protein 9g, carbohydrate 17g, fat 5g, saturated fat 1g, fi bre 6g, added sugar none, salt 1.07g