It’s vegetarian and a little bit Moroccan! Let’s just call it Moroccan Chickpea Soup, a very tasty bowl, which may be spiced up a little more with the addition of  a spoonful of harissa paste.

Here are the ingredients you will need for four servings:-

1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
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

Here are the cooking instructions:- 

1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently. Tip in the cumin and fry for another minute.

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.

3. Optional – serve with flatbread.

Here are some recipe tips you may like:

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.

Here are the nutritional details per serving:-

Fat 5g Carbs 17g Fibre 6g Protein 9g

More about Moroccan mint tea here

All the best Jan