CHEAP MEALS

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Moroccan-style chickpea soup

Preparation and cooking time

• Prep:5 mins
• Cook:20 mins
• Ready in 20-25 mins

For something hearty and warming with aromatic spice, this chickpea soup is an easy winner

Ingredients

• 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 and flatbread, to serve

Method

STEP 1

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

STEP 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. Serve with flatbread.

And as always have a have a chilled day from the Viking