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Moroccan Chickpea Soup

Prep time:
5
mins
Cook time:
20
mins
Difficulty:
Beginner

Ingredients per 1 portion:

Lemon
0
Lemon
Fresh Coriander
3
Grams
Baby Broad Beans
50
Grams
Chickpeas
200
Grams
Vegetable Stock
1
Vegetable Stock
Brown Onion
1
Brown Onion
Celery
1
Sticks
Tomatoes Chopped
200
Grams
Ground Cumin
3
Grams
1

Roughly chop the onion, coriander and celery. Drain and rinse the chickpeas. Boil a kettle and make the stock (use 500ml of water per stock cube).

2

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently. Tip in the cumin and fry for another minute.

3

Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 minutes. Throw in broad beans and lemon juice, cook for a further 2 minutes. Season to taste, then top with a sprinkling of lemon zest and coriander.

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