Scottish Cancer Prevention Network

Moroccan Chickpea Soup

16

Jan 18
Serves 4 30 Minutes


Ingredients

  • 1 Onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 2 sticks celery, chopped small
  • 400g can of chopped tomatoes
  • 400g can chickpeas, rinsed and drained
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/4 tsp chilli powder
  • 1 stock cube, dissolved in 1 litre of hot water

Method

  1. Heat 2 tbsp of oil in a large pan. Fry the onion and garlic until transparent.
  2. Add ground cumin and cook for a further 2 mins.
  3. Add celery and cook another 5 mins.
  4. Add stock, tomatoes, chickpeas and chilli and simmer for 8 mins.
  5. Blend 3/4 of the soup then add to the non blended and serve.
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