Moroccan Chickpea Soup

This soup is so easy but so tasty and comforting that I almost don’t want to post it.. almost… *sigh* (oh but dear readers, I shall…)

You will need:

  • a couple of medium sized onions, chopped finely
  • a tablespoon of olive oil
  • 2 teaspoons cumin
  • freshly ground pepper
  • 1 large can of chickpeas
  • 1 can of broad beans
  • 1 can of kidney beans
  • 600ml vegetable stock
  • 200g tomato juice
  • juice of 1 lemon

Cook the onions in the olive oil for about 10 minutes until they are translucent, but taking care not to burn them. Add the cumin and stir for another few minutes.

Next add the (heated) stock, tomato juice, beans and chickpeas. Add a teaspoon of sugar to counteract the bitterness from the tomatoes. Simmer for about 10 minutes and add a generous helping of freshly ground pepper.

When it has reduced a little bit add the lemon juice and let it reduce a bit more on low heat. Serve with fresh hot bread or pitta bread.


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