Stranger Foods

Photograph of Moroccan chickpea soup.

MoroccanMoroccan chickpea soup

Serves 4 | Prep 10 mins | Cook 25 mins

Source: BBC Good Food: Low-fat Feasts

Ingredients

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1 tbsp olive oil
1 medium onion, chopped
2 sticks celery, chopped
2 tsp ground cumin
600 ml vegetable stock
1x 400 g can chopped tomatoes with garlic
400 g chickpeas, drained and rinsed
100 g frozen broad beans
juice and zest of 0.5 lemon
large handful coriander or parsley leaves
warm coriander naan, to serve

Instructions

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Heat the oil in a large pan, then fry the onion and celery gently for until softened, stirring frequently. Tip in the cumin and fry for another minute.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for . Throw in the broad beans and lemon juice, and cook for a further .
Season to taste then top with a sprinkling of lemon zest and chopped herbs. Serve with warm coriander naan.

Nutrition

Per Serving	% Daily Value
Calories 153 kcal	7.7%
Total Fat 5 g	6.4%
Saturated Fat 1 g	5.0%
Carbohydrates 18 g	6.5%
Dietary Fibre 7 g	25.0%
Sugars 6 g	12.0%
Protein 9 g	18.0%
Sodium 1.07 g	46.5%

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