1 minute read
Moroccan chickpea soup
TUESDAY
MOROCCAN CHICKPEA SOUP Serves 4
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1 tbsp olive oil 1 onion, chopped 1 red pepper, deseeded and finely chopped 2 tsp ground cumin 600ml hot vegetable stock 1 x 400g tin of chopped tomatoes 1 x 400g tin of chickpeas, drained and rinsed Salt and black pepper
To serve:
Zest of ½ a lemon A handful flat leaf parsley, chopped Flatbread
1 Heat the oil in a large saucepan over a medium heat, add the onion and pepper and cook for 10 minutes until soft. 2 Add the cumin and cook for another minute, until it becomes fragrant.
3 Add the stock, tomatoes and chickpeas, season with salt and black pepper and simmer for eight minutes. 4 Divide into four soup bowls, top with a sprinkling of lemon zest and chopped parsley. Serve with flatbread.
Per Serving 442kcals, 10.3g fat (1.2g saturated), 70g carbs, 15.8g sugars, 21.2g protein, 19.9g fibre, 0.04g sodium
