Moroccan Chickpea Soup

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Serves: 4
  • Credit: Croi

Ingredients:

1 tbsp Donegal Rapeseed Oil
1 medium onion, chopped
1 red pepper, diced
2tsp ground cumin
600ml hot reduced-sodium vegetable stock
1x400g tin of plum tomatoes
1x400g tin of chickpeas drained and rinsed
Black pepper
TO SERVE >>>
Zest and juice of 1/2 a lemon
a handful of flat-leaf parsley, chopped
Naan bread

Instructions

1. Heat the oil in a large saucepan on a medium heat, add the onion and peper and gently cook for 10 minutes until softened.

2. Add in the cumin and fry for another minute, until it becomes fragrant.

3. Add the stock, tin of tomatoes and chickpeas, season with black pepper and simmer for 8 minutes.

4. Divide into four soup bowls, season with the lemon juice. Top with a sprinkling of lemon zest and chopped parsley. Serve with naan bread.

Kcal

442 kcal per serving

Top Tip

Chickepeas are a great source of natural fibres!

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Donegal Rapeseed

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