Moroccan veggie soup
By 
| Prep Time | 10 |
| Cook Time | 45 |
| Servings |
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Ingredients
- vegetable oil 2 tsp
- onion 1, finely chopped
- celery 3 sticks, finely chopped
- garlic 3 cloves, finely chopped
- preserved lemons 2, flesh discarded and rind finely chopped
- red chillis 2, deseeded and finely chopped
- tomato purée 1 tbsp
- ground cumin 2 tsp
- ground turmeric 1 tsp
- ground cinnamon ½ tsp
- chopped tomatoes 400g tin
- potato 1 large (350g), cut into 2cm chunks
- chickpeas 400g tin, drained and rinsed
- spinach 80g
- flat-leaf parsley a bunch, roughly chopped
- lemon 1 ½ juiced and ½ wedged to serve
Ingredients
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Instructions
- Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
- Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.