Moroccan Spiced Chickpea Soup recipe, from our Inner Circle recipe selection.
1 tsp cumin seeds
1 tsp olive oil
180g red onion, chopped
220g carrots, chopped
100g celery sticks, chopped
½ tsp sea salt
½ tsp dried red chilli flakes
½ tsp ground black pepper
½ tsp ground cinnamon
1 tsp ground coriander
2 garlic cloves, finely chopped
240g tinned chickpeas, rinsed and drained
400g tinned chopped tomatoes
400ml vegetable stock (made with one organic stock cube)
2 tsps fresh lemon juice
30g fresh spinach leaves
Place a saucepan over a medium flame. Add the cumin seeds and roast for 1 minute, stirring.
Add the oil and heat for 20 seconds. Add the onion, carrots and celery and fry for 6 minutes, stirring occasionally until soft.
Add the garlic, salt, pepper and dried spices and fry gently for 2 minutes, stirring frequently.
Add the stock, tomatoes and chickpeas. Stir well and increase heat until simmering. Reduce heat to medium and simmer for 8 minutes, stirring occasionally.
Stir in the spinach and lemon juice, and cook for 2 minutes. Taste and add more salt, pepper or lemon juice if required.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.