Moroccan Chickpea Soup
16 Jan 18 |
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Ingredients
- 1 Onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 2 sticks celery, chopped small
- 400g can of chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/4 tsp chilli powder
- 1 stock cube, dissolved in 1 litre of hot water
Method
- Heat 2 tbsp of oil in a large pan. Fry the onion and garlic until transparent.
- Add ground cumin and cook for a further 2 mins.
- Add celery and cook another 5 mins.
- Add stock, tomatoes, chickpeas and chilli and simmer for 8 mins.
- Blend 3/4 of the soup then add to the non blended and serve.
