Moroccan chickpea soup

Ingrédients :

  •       1 tbsp olive oil
  •       1 medium onion, chopped
  •       2 celery sticks, chopped===I subbed in one chopped carrot.
  •       4-5 oz. chorizo—or more.
  •       2 tsp ground cumin
  •       600ml hot vegetable stock==I put in about 1 L of water.
  •       400g can chopped plum tomatoes with garlic
  •       400g can chickpeas, rinsed and drained
  •       100g frozen broad beans
  •       zest and juice ½ lemon
  •       large handful coriander or parsley and flatbread, to serve

 

Spicing it up

Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.

 

Method :

  1.     Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Add in chorizo. Tip in the cumin and fry for another min.
  2. 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. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.