Moroccan Chickpea Soup
1 tbsp olive oil
1 medium onion, chopped
1 red pepper, diced
2 tsp ground cumin
600ml hot vegetable stock
1 x 400g tin of plum tomatoes
1 x 400g tin of chickpeas, drained and rinsed
Salt and black pepper
Zest and juice ½ of a lemon
A handful of flat-leaf parsley, chopped
To serve: Flatbread
- Heat the oil in a large saucepan on a medium heat, add the onion and pepper and gently cook for 10 minutes until softened.
- Add in the cumin and fry for another minute, until it becomes fragrant.
- Add the stock, tin of tomatoes and chickpeas, season with salt and black pepper and simmer for eight minutes.
- Divide into four soup bowls, top with a sprinkling of lemon zest and chopped parsley. Serve with flatbread.
Per Serving 442kcals, 10.3g fat (1.2g saturated), 70g carbs, 15.8g sugars, 21.2g protein, 19.9g fibre, 0.04g sodium.