Moroccan-Style Chickpea Soup

Moroccan-Style Chickpea Soup

Time: 25 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 2 stalks celery, chopped
  • 2 tablespoons ground cumin
  • 1 -2 teaspoon harissa, to taste
  • 600 ml hot vegetable stock
  • 1 (400 g) can chopped tomatoes
  • 1 (400 g) can chickpeas, rinsed and drained
  • 200 g broad beans, shelled (frozen are okay)
  • 1/2 juice and lemon, zest of
  • 4 tablespoons fresh coriander or 4 tablespoons parsley, chopped

Directions

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