Gulf Chickpea and Vegetable Soup with Baharat and Lemon
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Ingredients
- 800 g tinned chickpeas
- 2 carrots, diced
- 1 courgette, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1.5 tsp baharat
- 2 tbsp vegetable oil
- 900 ml vegetable stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 359 kcal
- Protein
- 16.3 g
- Carbohydrate
- 41 g
- of which sugars
- 7.2 g
- Fat
- 12.4 g
- of which saturates
- 1.3 g
- Fibre
- 14.5 g
- Salt
- 2.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion, garlic and carrots for 7-8 minutes, then stir in the baharat and cook for 1 minute.
- 2
Add the courgette, chickpeas and vegetable stock, bring to a simmer, cover and cook for 20 minutes.
- 3
Blitz half the soup with a stick blender for a thicker texture, then stir back in, or leave chunky if you prefer.
- 4
Stir in the lemon juice, taste and season with salt and pepper.
- 5
Ladle into bowls to serve.
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