Description Edit

This authentic Moroccan healthy soup has all the flavours of its North African heritage. This recipe will serve 4.

Ingredients Edit

Directions Edit

  1. Heat the oil in a large saucepan and, when hot, fry the onion and celery for about 10 minutes, or until soft.
  2. Stir the cumin into the pan for about 30 seconds before turning up the heat and adding the stock, tomatoes, chickpeas and hot sauce.
  3. Turn the heat down and simmer for 7 or 8 minutes.
  4. Add salt and pepper to taste.
  5. Finally, add the broad beans and lemon juice. Cook for a further 3 minutes, until the beans are tender.
  6. Garnish with coriander, and serve hot.
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