Moroccan chickpea soup
260 cals, 9p, 27c, 10f (per meal)
1 28oz can (794g)
2 tsp (5g)
4 tsp (8g)
4 cup(s) (mL)
2 tbsp (30mL)
1 can (448g)
2 tbsp (30mL)
4 stalk, medium (7-1/2" - 8" long) (160g)
2 medium (2-1/2" dia) (220g)
1
Heat oil in a large pot over low heat. Add onions and celery and cook until softened, stirring frequently, about 10 minutes.
2
Add cumin and paprika. Stir and cook for about 1-2 minutes, until spices are fragrant.
3
Add chickpeas, tomatoes, and vegetable broth. Bring to a simmer over medium heat and cover. Simmer for about 10 minutes.
4
Add lemon juice and salt/pepper to taste. Add more water or broth if too thick. Serve.