Moroccan Chickpea Soup

Moroccan Chickpea Soup
Serves: 4
  • 1 serving (32 g) Tomato Soup with Basil
  • 4 servings (24 g) Personalised Protein Powder (PPP)
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 2 tsp. ground cumin
  • 350 mL hot vegetable stock
  • 400 g can chopped plum tomatoes with garlic
  • 400 g can chickpeas, drained and rinsed
  • 100 g frozen broad beans
  • Zest and juice of ½ lemon
  • 2 Tbsp. coriander or parsley
  • OPTIONAL: Flatbread, to serve.

1.      Heat the oil in a large saucepan, then fry the onion and celery gently on a medium heat for 10 mins until softened, stirring frequently. Add in the cumin and fry for another minute.

2.      Turn up the heat, then add the stock, tomatoes and chickpeas, Tomato Soup with Basil and PPP. Simmer for 8 minutes. Throw in broad beans and lemon juice, cook for a further 2 minutes. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Nutrients per serving:
Energy (kcal) Fat (g) Carbohydrates (g) Fiber (g) Protein (g)
Per serving 206 3 24 16 16

Always read the label – use only as directed.

Nutrition content is approximate and based on values obtained from