MOROCCAN SPICED CHICKPEA SOUP

1 tsp cumin seeds 

1 tsp olive oil

180g red onion, chopped

220g carrots, chopped

100g celery sticks, chopped

½ tsp sea salt

½ tsp dried red chilli flakes

½ tsp ground black pepper

½ tsp ground cinnamon

1 tsp ground coriander

2 garlic cloves, finely chopped

240g tinned chickpeas, rinsed and drained

400g tinned chopped tomatoes

400ml vegetable stock (made with one organic stock cube)

2 tsps fresh lemon juice

30g fresh spinach leaves

Serves 3

Per serving:

232 calories 

11g protein 

38g carbs

4g fat

Place a saucepan over a medium flame. Add the cumin seeds and roast for 1 minute, stirring.

Add the oil and heat for 20 seconds. Add the onion, carrots and celery and fry for 6 minutes, stirring occasionally until soft.

Add the garlic, salt, pepper and dried spices and fry gently for 2 minutes, stirring frequently.

Add the stock, tomatoes and chickpeas. Stir well and increase heat until simmering. Reduce heat to medium and simmer for 8 minutes, stirring occasionally. 

Stir in the spinach and lemon juice, and cook for 2 minutes. Taste and add more salt, pepper or lemon juice if required.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.