Moroccan Chickpea Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3 cups 750ml vegetable stock
• 1 cup 250ml water
• 1 cans (15-ounce 400g can) chopped tomatoes
• 2 cans (15-ounce 400g cans) chickpeas (rinsed and drained)
• 2 tablespoons tomato purée/paste
• 2 cups 150grams kale (roughly chopped)
• 1/4 teaspoon black pepper
• Zest and juice 1/2 lemon
• Handful cilantro/coriander
• Flatbread

Instructions

1. 1

   Heat the oil in a soup pot over a medium/low heat, then add the onion and fry for 8 minutes until soft but not browned. Add the garlic, cumin, cinnamon and ginger and cook for a further minute.

2. 2

   Add the stock, tomatoes, chickpeas and tomato paste, stir well and increase the heat to bring to the boil. Reduce the heat and simmer for 10 minutes.

3. 3

   Season with the pepper to taste, and stir in the kale and cook for a further 2 minutes. Stir in the lemon zest and juice.

4. 4

   Serve topped with cilantro/coriander.