The tomato and chickpea soup is one of our family's favourites. It is great comfort food with a good texture. Buy your chickpeas already cooked and save yourself a lot of trouble. Cumin, which is very popular in Morocco,is good to add flavour. It also tastes great with carrot. Use small quantities as you can always add more but you cannot take it out!
Tomato and chickpea soup
Ingredients<1 tbsp rapeseed oil1 clove garlic, crushed 1 small onion, diced2 celery sticks, chopped2 tsp ground cumin600ml hot veg stock400g can chopped plum tomatoes400g can chick peas, rinsed and drained100g frozen broad beansZest and juice ½ lemonCoriander and crusty bread to serve
Method:Heat the oil in a large saucepan, fry the onion, celery and garlic for 10 minutes until soft, add in the cumin and cook for one minute.Add in the stock, tomatoes and chickpeas. Simmer for eight minutes.Add in the broad beans and lemon juice. Cook for two minutes, season to taste.Top with lemon zest, coriander and crusty bread.
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