August 22, 2010

Moroccan Chickpea Soup

This is a delicious and light soup that works well in all seasons. If you are wary of spicy food just omit the chili from the recipe below.

Serves 1-2

1 small onion, chopped finely
1 clove garlic, chopped finely
1 red chili, sliced
Pinch of ground cumin
200g tin of tomatoes
200ml vegetable stock
100g chickpeas (drained)
1 tbsp chopped coriander
5 cherry tomatoes, halved
1 tbsp lemon juice
Salt and Black pepper
Chopped parsley, to garnish

Sweat the onion, chili and garlic for 10 minutes on a low heat.

Add the cumin and stir well.

Add the tinned tomatoes, stock, chickpeas, rosemary and salt and pepper. Bring to the boil and then simmer with the lid off for 10 minutes.

After 5 minutes, add the cherry tomatoes.

With a minute to go add the lemon juice.

Serve in a bowl and sprinkle the chopped parsley on top. Enjoy!

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