Tomato, chickpea and noodle soup
Photo by Tam West
Make plenty of this hearty tomato soup with Moroccan flavours for lunches during the week. The flavours continue to improve on standing and it will keep well in the fridge for four days.
|2 Tbsp||Olive oil|
|4 cloves||Garlic, crushed|
|1 tsp||Mixed spice|
|2||Carrots, peeled and chopped|
|2 stalks||Celery, chopped|
|1 can||Chopped tomatoes, approx. 400g|
|4 cups||Vegetable stock|
|1 can||Chickpeas, approx. 400g, rinsed and drained|
|1 cup||Spaghetti, broken|
|¼ cup||Fresh coriander, to garnish|
- Cook onion in oil over a low heat for 10 minutes or until soft but not coloured. Add garlic, spices, carrot and celery and cook for 5 minutes more, stirring regularly.
- Add tomatoes, stock and 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 and top with coriander.
Tip: The flavours of this soup continue to improve on standing so it’s a good one to make in advance. Stored in the fridge it will keep well for four days.