Moroccan tomato, chickpea and noodle soup
( SERVES 6 )
|2 Tbsp||Olive oil|
|4 cloves||Garlic, crushed|
|1 tsp||Mixed spice|
|2||Carrots, peeled and chopped|
|2 stalks||Celery, chopped|
|400 g||Chopped tomatoes, canned|
|400 g||Chickpeas, canned, rinsed and drained|
|4 cups||Vegetable stock|
|1 cup||Spaghetti, broken|
|1||Salt & freshly ground pepper, to season|
|¼ cup||Fresh coriander, chopped|
- Heat a large saucepan, add oil and onion and cook for 10 minutes over a low heat, until softened but not coloured. Add spices, garlic, carrot and celery and cook for 5 minutes more, stirring regularly.
- Add canned tomatoes, stock and drained chickpeas. Bring to the boil then simmer gently for 20 minutes.
- Add pasta and simmer for 10 minutes. Adjust seasoning with salt and pepper to taste. Serve in bowls scattered with coriander.
Tip: Like all soups, this dish can be made in advance, as the flavours continue to improve on standing. Stored in the fridge, it will last well for up to four days.