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Moroccan Chickpea Soup

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Description Edit

This authentic Moroccan, very healthy soup has all the flavours of its North African heritage. This recipe will serve 4.

Ingredients Edit


Directions Edit

  1. Heat the oil in a large saucepan and, when hot, fry the onion and celery for about 10 minutes, or until soft.
  2. Stir the cumin into the pan for about 30 seconds before turning up the heat and adding the stock, tomatoes, chickpeas and hot sauce.
  3. Turn the heat down and simmer for 7 or 8 minutes.
  4. Add salt and pepper to taste.
  5. Finally, add the broad beans and lemon juice and cook for a further 3 minutes, until the beans are tender.
  6. Serve whilst hot!.

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