Moroccan Chickpea Soup
by Charlie McCarthy, Sr.
Cookware
- large saucepan
Ingredients
- 1 tbsp olive oil
- 1 medium red onion
- 2 celery stalks
- 2 tsp cumin
- 600 ml vegetable stock
- 400 g canned plum tomatoes
- 400 g canned chickpeas
- black pepper
- 100 g frozen fava beans
- 1/2 lemon lemon juice
- lemon zest
- coriander or parsley
- flatbread
Instructions
Step 1
Heat the olive oil in a large saucepan, then fry the medium red onion and celery stalks gently for 10 minutes until softened, stirring frequently. Tip in the cumin and fry for another 1 minute.
Step 2
Turn up the heat, then add the vegetable stock, canned plum tomatoes and canned chickpeas, plus a good grind of black pepper. Simmer for 8 minutes. Throw in broad frozen fava beans and lemon juice, cook for a further 2 minutes.
Step 3
Season to taste, then top with a sprinkling of lemon zest and chopped coriander or parsley. Serve with flatbread.