Tunisian Spiced Vegetable and Chickpea Soup with Caraway
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Ingredients
- 1 onion, finely chopped
- 2 carrots, diced
- 1 courgette, diced
- 3 garlic cloves
- 2 tsp caraway seeds
- 400 g chickpeas, drained and rinsed
- 400 g chopped tomatoes
- 800 ml vegetable stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 223 kcal
- Protein
- 10.4 g
- Carbohydrate
- 26.6 g
- of which sugars
- 9.5 g
- Fat
- 6.7 g
- of which saturates
- 0.9 g
- Fibre
- 9.6 g
- Salt
- 1.89 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 olive oil in a large saucepan and cook the onion and carrots for 7 minutes until softened.
- 2
Add the garlic and caraway seeds and cook for 1 minute, then stir in the chickpeas, chopped tomatoes and vegetable stock.
- 3
Cover and simmer for 15 minutes, then add the courgette and simmer for a further 8-10 minutes, until all the vegetables are tender.
- 4
Check the seasoning and serve hot.
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