Saturday, 9 April 2011

Moroccan Chickpea Soup

This soup is easy, low cal and packed with protein.  Would be good served with naan bread or something to dip in it. 

1 tbsp olive oil
1 med onion, chopped
2 celery stocks chopped
2 tsp ground cumin
3 cups hot veggie stock
1 can stewed tomatoes * option is to blend them first
1 can chick peas - rinsed
3/4Cup broad beans
zest from lemon and juice from 1/2 lemon
Cilantro or parsley
- I added 2 handfuls of spinach instead of the broad beans because I couldn't find them in the store. Also I added 2 large carrots.

1.  Heat oil in large pot, fry onion, celery and carrot until soft.  Add cumin and fry for another min.
2. Turn up the heat, add stock, tomatoes and chick peas.  Simmer for about 10 min.  Throw in Broad beans and lemon juice, cook for 2 more min.  Season to taste then top with cilantro.

Calories per serving - 148.  Protein - 9g.  Carbs - 17g.  Fat - 5g.  Fiber - 6g

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