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Moroccan Chickpea Soup

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“This recipe has been posted here for play in ZWT9 - Morocco. This recipe is from : Good Food magazine, February 2005. A simple vegetarian soup, served with flatbread for your enjoyment.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
  2. 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.
  4. Simmer for 8 minutes.
  5. Throw in broad beans and lemon juice, cook for a further 2 minutes.
  6. Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
  7. Serve with flatbread.

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