Moroccan Chickpea Soup
Moroccan Chickpea Soup
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Tips ~ Leeks can be substituted for celery. Crispy chopped bacon could also be added.
Ingredients
3 tbsp olive oil
1 onion, chopped
100g / 4oz chopped celery (approx. 2 stalks)
Salt and pepper
2 tsp ground cumin
1 x 400g (14oz) tin chopped tomatoes
A big pinch sugar to sweeten the tomatoes
1 x 400g (14oz) tin chickpeas, drained
600ml / 1 pint vegetable stock
Juice of ½ lemon
2 tbsp chopped fresh coriander
Method
- Heat the oil in a saucepan. Add the onions, celery and some salt and pepper and cook over a low heat with the lid on until soft but not coloured, about 20 minutes.
- Add the cumin and cook for 1 minute, then pour in the tomatoes and all their juice, the sugar, chickpeas and the stock.
- Simmer for 5 minutes, then add the lemon juice and chopped coriander. Season to taste and serve.