We all love a hearty casserole in winter and this version is delicately spiced and aromatic. The use of orange instead of red wine with
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.
Spices used in this recipe
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. Saute 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.