Morroco Soup


1 tbsp olive oil
1 medium onion and 2 celery sticks all chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes
1 clove of garlic
400g chickpeas
100g broad beans
juice ½ lemon
large handful coriander or parsley and flatbread


Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Seasoning and some chopped herbs.



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