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Moroccan Chickpea Soup


Olive Oil 1 Tbsp
Onions (Chopped) 1 No
Coriander Leaves (Chopped) 3 Tbsp
Ground Cumin 2 Tsp
Chicken Stock 600 ml
Tomatoes (Chopped) 400 Gms
Garlic Cloves (Chopped) 2 No’s
Chick Peas (Boiled) 400 Gms
Lemon Juice 1 No
Salt To Taste
Black Pepper To Taste


Heat the oil in a large saucepan, then fry the onions, cumin and coriander leaves gently for 2 minutes until softened, stirring frequently. Turn up the heat; add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 5 minutes. Add lemon juice, salt to taste and cook for a further 2 minutes. Garnish with a sprinkling of lemon zest and chopped mint leaves. Serve with French bread.

Cook Time: 30 To 40 Minutes.
Serve Hot.

Zara's Ministry Of Food's photo.
Zara's Ministry Of Food's photo.

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