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Moroccan Chickpea + Vegetable Soup

Makes 3 servings

Macros: 133 cal, fat 6g, carbs 15g, protein 7g, fibre 2g


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


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.







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