Moroccan Chickpea Soup
Temps
30 min
Difficulté
facile
Ingrédients
6
Budget
~2-4 €
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Valeurs nutritionnelles
Score santé
Bon · /100
295 kcal
par portion
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Etapes
- 1
Mince the onion and celery. Rinse and drain the chickpeas. Chop the cilantro.
5 min
- 2
Sauté the onion and celery in a pot with a drizzle of oil for 4 minutes. Add the ras el hanout and cook for 1 minute.
5 min
- 3
Add the crushed tomatoes, chickpeas and 400 ml of water. Bring to a boil then simmer for 15 minutes.
15 min
- 4
Adjust seasoning and serve sprinkled with fresh cilantro.
2 min
