Cumin and Chilli-Spiced Chickpea and Lemon Soup

PREP TIME

10 minutes

COOK TIME

35 minutes

SERVES

6-8 people

Ingredients

2 cups dried chickpea, soaked over night or use 3 cans of cooked
2 tbsp olive oil
2 onions, chopped
2 sticks of celery, chopped
1 carrot, chopped
2 cloves of garlic chopped
2 tsp The Spice People Cumin Ground
1 tsp The Spice People Chillies Crushed
1.5L vegetable stock
juice of 1 lemon
salt and pepper to season
fresh coriander leaves for garnish and some extra lemon wedges

The love this recipe

Chickpeas are little health powerhouses. They are jam-packed with protein, fibre, folate and good carbohydrates. This Chickpea and Lemon Soup by My Market Kitchen’s Emma Dean showcases the humble chickpea with a little spicy twist.

With all their health benefits, chickpeas are not the most flavoursome of legumes and that’s where we come in. By including Cumin and Chilli Flakes to this soup you’re adding buckets of flavour as well as enhancing its nutritional benefits.

With protein and fibre from the chickpeas plus digestive qualities from the cumin and chilli flakes, this soup will have you feeling fuller for longer without the bloat. We think Emma is on to a winner here with this little warm bowl of health!

Use our easy-to-follow recipes and watch along with Emma to whip up this warming, healthy soup at home.

Directions

In a large pan, heat the extra virgin olive oil, and sauté the onions for 5 minutes until soft. Then add in the celery, carrot and garlic. Sauté for another few minutes until they start to get tender. Add in the chickpeas, salt, cumin, dried chilli and then the Massel Vegetable Stock. Bring to a boil and then simmer for ½ hour.
When ready to serve, add in the lemon juice, and blend with a stick blender. Season if needed.
Serve with coriander and lemon wedges.