Our Moroccan Chickpea Soup recipe is a great way to stay warm and cosy as the temperature outside drops and the leaves on the trees begin to turn golden brown. It's simple to make and tastes delicious - with a hint of spice and beautiful auburn colours, it's Autumn in a bowl!
Ingredients:
- generous glug of olive oil
- 1 medium onion, chopped
- 2 celery sticks, chopped
- 1 clove garlic, chopped
- 2 tsp cumin
- 600ml vegetable stock
- 1 tin tomatoes
- 1 tin chickpeas
- juice from 1 small lemon
- salt and pepper
- coriander
Directions:
1. In a large pan, heat the olive oil on a medium heat and gently fry the onion, celery and garlic for 10 minutes or until soft.
2. Add the cumin, stock, tomatoes and chickpeas and simmer for 30 minutes.
3. Squeeze the lemon juice into the pan, stir and simmer again for 15 minutes.
4. Season with salt and pepper. Sprinkle a little coriander over the bowl.
4. Serve with warm crusty bread. Enjoy!
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