Soup is brilliant. This one is extra yummy because of all the warming spices which compliment rather than over power the chickpeas and vegetables. It is adapted from a recipe in the Fat-free Vegan Kitchen, it looked so yummy I had to make it- but realising that I had none of the right veggies, free-styled it to make this super soup!
Serves 2 hungry chaps.
Moroccan Soup:
1 tin of chickpeas
1/2 red onion, chopped
1 parsnip, chopped
1 stick celery, chopped
2 cloves of garlic, chopped
2 handfuls fresh spinach, or 2 nuggets of the frozen stuff
1/3 head of brocolli, chopped into small florets
1 veggie stock cube
1/2 teaspoon each of the following spices:
Cinnamon
Cumin
Paprika
Pinch of the following seasonings:
Italian seasoning
Chilli Flakes
Cayenne pepper
1/In a medium sized saucepan, gently fry the onion in a drizzle of either olive or veggie oil until semi-transparent. Add all the spices and seasonings and stir for a couple of minutes.
2/Add all the veggies except the spinach and brocolli, and gently fry for 5 minutes, careful not to brown any of the veggies.
3/Add 600ml water and stock cube then leave to simmer for 15-20 minutes or until the parsnip has softened.
4/Add greens and simmer until the brocolli is cooked to your liking, meanwhile heat up pitta breads.
5/Tuck in!
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