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Moroccan Chickpea Soup

  • Vegan
  • Vegetarian

Preparation Time
10mins
Cooking Time
10mins
Level
Easy
Serves
2
Free Food
FF
Ingredients

1, Chopped. Onion

2, chopped. Celery Sticks

2 tablespoons. Ground Cumin

600ml Hot Vegetable Stock

1 400g tin. Can Chopped Plum Tomatoes with Garlic

100g Frozen Broad Beans

1/2 lemon, squeezed. Lemon Juice

Large handful. Coriander

1 tin Chickpeas

Method

Heat a large saucepan with a spritz of low cal spray oil. Add onion and celery and fry for ten minutes, stirring frequently.

When the vegetables soften, add cumin and fry for a further minute.

Add the stock, chickpeas and tomatoes and simmer for 7/8 minutes, then use the lemon juice and throw in the broad beans.

Season to taste with a generous grind of black pepper, top it with chopped herbs and lemon zest.

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