Moroccan Chickpea Soup

from the kitchen of Charlie McCarthy, Sr.

• beans
• moroccan
• soup

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

Steps

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.
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.
3. Season to taste, then top with a sprinkling of lemon zest and chopped coriander or parsley. Serve with flatbread.