Moroccan Chickpea Soup

Recipe by Baby Kato
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.
  • 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 chopped herbs.
  • Serve with flatbread.