Lemony chickpea soup

Name: Lemony chickpea soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Moroccan, African
Ingredients: 1 400g can chick peas, drained and rinsed; 1 low salt vegetable stock cube; 1 onion, peeled and finely chopped; 1 tablespoon olive oil; 1 tablespoon vegetable oil; 2 lemons; 1 large bunch fresh parsley, around 40g, chopped finely

5 steps

Prep:5minCook:30min

A simple Moroccan-inspired chick pea soup with a hint of lemon and parsley.

Updated at: Thu, 17 Aug 2023 05:01:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories179.8 kcal (9%)

Total Fat9.3 g (13%)

Carbs20.4 g (8%)

Sugars4.5 g (5%)

Protein5.6 g (11%)

Sodium189.4 mg (9%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 400gchick peas

can, drained and rinsed

1low salt vegetable stock cube

1onion

peeled and finely chopped

1 tablespoonolive oil

1 tablespoonvegetable oil

2lemons

40gfresh parsley

chopped finely

Instructions

Step 1

Heat the olive and vegetable oils in a large pan and fry the finely chopped onion and parsley together on a low heat for 4-5 minutes.

Step 2

Discarding any loose skins add the chick peas to the onion and parsley. Stir and leave to cook for 2 minutes.

Step 3

Make up the stock cube in a jug with around 1.5 litres of boiling water. Add the stock to the pan and stir. Bring to the boil and then cover and simmer for 20 minutes until chick peas soften.

Step 4

Leave the soup to cool a little and then use a blender to make the soup a desired consistency. Simply crushing the chick peas with a potato masher will produce a more chunky soup.

Step 5

Cut of slices for garnish then juice the lemon and add to the soup. Garnish with lemon slices and parsley leaves.