MOROCCAN CHICKPEA SOUP

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

How to Make

1.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.

2.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 enjoy.

Nutrition: per serving

• kcal148
• fat5g
• saturates1g
• carbs17g
• sugars0g
• fibre6g
• protein9g
• salt1.07g