Ingredients
- onion 1, chopped
- olive oil
- carrots 2, diced
- celery 2 stalks, diced
- ground cumin ½ tsp
- harissa 2 tbsp
- chickpeas 400g tin, drained
- vegetable stock 750ml
- tomato purée 2 tbsp
- parsley a handful of leaves, chopped
Method
-
Step 1
Cook the onion in 1 tbsp of olive oil until softened. Add the carrot and celery and cook for 5 minutes. Stir in the cumin and harissa and cook for a minute. Add the rest of the ingredients, season and bring to a simmer. Cook for 15 minutes then stir in the parsley before serving.
Nutritional Information
- Kcals 188
- Fat 5.7g
- Carbs 23.1g
- Fibre 8.6g
- Protein 6.8g
- Salt 1g
