Moroccan Chickpea Soup

Name: Moroccan Chickpea Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 1 medium onion; 2 sticks celery; 2 tsp ground cumin; 600 ml vegetable stock; 400 g chopped tomatoes; 400 g chickpeas; 1 tsp garlic; 0.5 lemon; 1 bunch coriander

Chickpeas, celery and tomatoes come together in this soup, fragrant with cumin and simmered on the stove. It comes to the table with flatbread.

20 min · Serves 4 · Easy

Method

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Time: Cook 20 min · 20 min total
Difficulty: easy

1
Heat the oil. Fry the onion and celery for 10 minutes until softened. Add the cumin and fry for one minute.
10 min
2
Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
3
Simmer for 8 minutes. Squeeze the lemon juice into the mix and cook for another 2 minutes.
4
Chop the coriander and add. Serve with flatbread.