Moroccan Chickpea Soup

Name: Moroccan Chickpea Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tablespoon olive oil; 1 Onion, peeled and chopped; 1 Clove garlic, peeled and crushed; 1 Carrot, peeled and chopped; 1 Red pepper, deseeded and roughly chopped; 1 Teaspoon cumin seeds; 500ml Hot vegetable stock; 1 x 390g Carton chopped tomatoes; 1 x 410g Tin chickpeas, drained and rinsed

Serves: 4

Ready in: 15 to 30 mins

Eco Friendly Freezes Well Quick Make

A healthy meal which will keep you warm during the winter months.

Ingredients
Method

Ingredients:

1 Tablespoon olive oil
1 Onion, peeled and chopped
1 Clove garlic, peeled and crushed
1 Carrot, peeled and chopped
1 Red pepper, deseeded and roughly chopped
1 Teaspoon cumin seeds
500ml Hot vegetable stock
1 x 390g Carton chopped tomatoes
1 x 410g Tin chickpeas, drained and rinsed

method:

Heat the oil in a large 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. Remove from the heat and purée using a hand-held blender. Stir in the chickpeas and heat through. Season to taste and top with the seeds and fresh coriander to serve.

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