Moroccan Chickpea + Vegetable Soup
Makes 3 servings
Macros: 133 cal, fat 6g, carbs 15g, protein 7g, fibre 2g
Ingredients:
1 small onion, chopped
2 celery stalks, chopped
1 tbsp olive oil
1 tbsp minced garlic
1 tsp ground cumin
500mL reduced sodium vegetable broth
400mL can cooked chickpeas, rinsed
500mL can chopped tomatoes
Directions:
Lightly pan fry onion + celery in 1 tbsp olive oil until soft. Add garlic and cumin. Add vegetable broth, chopped tomatoes, chickpeas and simmer for 20 minutes.
