Chickpea and vegetable soup - vegan

Name: Chickpea and vegetable soup - vegan
Yield: 2 or 4 servings
Cuisine: British
Ingredients: 2 tablespoons olive oil; 3 carrots, chopped; 3 sticks celery, chopped; 1 onion, peeled and chopped; 1 garlic clove, peeled and crushed; Salt and pepper; 1 tbsp Lebanese 7 spice or baharat or ras el hanout; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; 1 tsp ground cumin; anything from a pinch to 1/2 tsp chilli flakes depending on taste; 1 litre vegan/ veggie stock; 1 can /400g chopped tomatoes; 1 can/ 400g chickpeas, drained and rinsed; 1/3 cup red lentils, rinsed and drained; Juice of 1/2 lemon; Parsley or coriander to garnish

Alessandra @alessa

A simple soup that uses flavours of the Middle East that make it a little bit spicy and a little bit sweet and very delicious. Warming and nutritious. If you’ve got some spinach handy, stir some through at the end. Nice with chunks of bread or pita on the side. #vegan #vegetarian #healthy

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Ingredients

2 or 4 servings

2 tablespoonsolive oil
3carrots, chopped
3 stickscelery, chopped
1onion, peeled and chopped
1garlic clove, peeled and crushed
Salt and pepper
1 tbspLebanese 7 spice or baharat or ras el hanout
1/2 tspground cinnamon
1/2 tspground turmeric
1 tspground cumin
anything from a pinch to 1/2 tsp chilli flakes depending on taste
1 litrevegan/ veggie stock
1 can/400g chopped tomatoes
1can/ 400g chickpeas, drained and rinsed
1/3 cupred lentils, rinsed and drained
Juice of 1/2 lemon
Parsley or coriander to garnish

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Steps

1

Heat the oil in a pan on a medium-low heat. Add the garlic, onion, celery and carrot. Sauté for about 10 mins til they start to soften.
2

Add the spices, stir through and cook for a minute or two.
3

Add the stock and tomatoes. Bring to the boil.
4

Add the chickpeas and lentils. Season. Bring down to a simmer, cover and cook for about 20-25 minutes.
5

Squeeze in the lemon. Ladle into bowls and sprinkle the parsley or coriander. Enjoy!