Moroccan chickpea and spinach soup
A spiced Moroccan-style tomato soup packed with chickpeas, lentils and spinach. Cinnamon and lemon lift it.
- Time45 min
- LevelEasy
- Costabout £0.88 a head
Ingredients
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Method
- 1
Spray a large pan and cook the onion and celery for 6 minutes. Add the garlic and spices and stir for 1 minute.
6 min - 2
Add the tomatoes, lentils and stock. Bring to the boil, then simmer for 25 minutes until the lentils are tender.
25 min - 3
Add the chickpeas and cook for 5 minutes.
5 min - 4
Stir in the spinach until wilted, about 2 minutes.
2 min - 5
Add the lemon juice and season. Scatter with coriander and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.