Roasted vegetables are super easy and are a very good way to eat more of them. Choose vegetables in different colors.
Moroccan chickpeas soup
Time: 45 minutes
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 2 celery sticks, chopped
- 2 carrots chopped
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 600ml hot vegetable stock or water
- 400g can chopped plum tomatoes
- 400g can chickpeas, rinsed and drained
- 1/2 c. red lentils
- 100g frozen broad beans
- juice 1/2 lemon or to taste
- large handful coriander or parsley
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