© J Sainsbury plc 2020
Moroccan chickpea soup
This makes a warming dish for Bonfire Night or a family lunch – simply serve with warm bread
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 3
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and roughly chopped
- 1 clove garlic, peeled and crushed
- 1 carrot, peeled and chopped
- 1 red pepper, de-seeded and roughly chopped
- 1 tsp cumin seeds
- 500 ml hot low-salt vegetable stock
- 1 x 400g tin chopped tomatoes
- 1 x 410g tin chickpeas, drained and rinsed
- 40 g seed mix, roasted
- a few sprigs of fresh coriander
Method
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1
Heat the oil in a pan over a medium heat, then add the onion, garlic, carrot, pepper and cumin seeds and stir-fry for about 5 minutes. Add the stock and tomatoes, and simmer for 5 minutes.
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2
Purée the vegetables with a hand blender, stir in the chickpeas and heat through for 2 minutes.
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3
Garnish with seeds / coriander. Serve with bread.
