Moroccan Chickpea Soup

Ingredients

• 1 tbsp. olive oil
• 1 onion, diced
• 2 celery sticks, sliced
• 2 cups stock (we used beef)
• 1 cup water
• 1 large tomato, diced
• ½ lemon juiced and zested
• 1 clove garlic
• 1 can chickpeas, drained & rinsed
• ¼ tsp. chilli
• ½ chorizo sausage, diced
• 1 carrot, diced
• ¼ tsp. paprika, smoked or sweet
• ¼ tsp. cumin
• ¼ tsp. ground coriander
• 1 tbsp. tomato paste, no added salt
• 2 handfuls baby spinach

Method

1. 1In a large pot heat olive oil and sauté on med heat the onions for 3 mins then add chorizo and cook a further 5 mins.
2. 2Now add celery, chilli, carrot. Sauté a further 3 mins.
3. 3Add cumin, coriander, paprika and garlic, cooking for 1 minute.
4. 4Turn heat up and add the stock, water tomato, lemon juice and zest chickpeas. Once bubbling turn down heat to low and simmer for 30 minutes. At the 20 min mark add the baby spinach and tomato paste and continue simmering for 10 minutes.
5. 5Serve with crusty bread if desired.