20 Minute Moroccan Chickpea Soup Recipes
MOROCCAN CHICKPEA SOUP
Try something different for vegetarians with Moroccan chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
- 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.
Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium
MOROCCAN CHICKPEA SOUP
My housemate had left some of this in a pan and, having intended to just have a taste, I gobbled up the leftovers! Such a nice flavour! Very easy, low calorie, and ready in 20 minutes.
Provided by Boo L
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil.
- Fry the onion and celery for 10 minutes until softened.
- Add the cumin and fry for one minute.
- Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
- Simmer for 8 minutes.
- Squeeze the lemon juice into the mix and cook for another 2 minutes.
- Chop the coriander and add.
- Serve with flatbread.
Nutrition Facts : Calories 188.9, Fat 5, SaturatedFat 0.7, Sodium 323.2, Carbohydrate 32, Fiber 7.1, Sugar 4.2, Protein 6.6
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