Making a vegetable-based soup is fairly straightforward but after a while it requires a bit of pizazz. One way to provide that extra bit of spice and zest is by giving it a Middle Eastern flavour just like we have here in our Moroccan Chickpea Soup…
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1tbsp Vegetable Oil
1 Onion Finely Chopped
3 Garlic Cloves Crushed
1tsp Ground Cumin
2tbsp Ras-El-Hanout Spice Mix
1tbsp Harissa Paste
750ml Vegetable Stock Made with 2 Stock Cubes
400g Tin of Chopped Tomatoes
Zest and Juice from 1 Lemon
400g Tin of Chickpeas Drained and Rinsed
300g Tin of Broad Beans Drained and Rinsed
A Bunch of Fresh Coriander Roughly Chopped
Salt
1. Heat the oil in a large stock pot and fry the onion for 2 minutes. Add the garlic, fry for another minute, then add the cumin, ras-el-hanout and harissa paste and fry for a further minute.
2. Pour in the stock and tomatoes then bring to the boil. Add the lemon zest and juice, the chickpeas and the broad beans and simmer for 20 minutes. Season with additional salt if required.
3. Once ready, top each serving with some of the fresh coriander and serve with flatbreads.
If you’re craving meat and want to turn this vegetarian meal into something for meat-eaters then take two chicken breasts for four people and poach in water with a few bay leaves until just cooked. Take two forks and roughly shred the chicken into flaky chunks. Just before serving, mix your chicken in with the soup to coat and enjoy.
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