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Moroccan Chickpea Soup For Bodybuilders

Moroccan Chickpea Soup
Moroccan Chickpea Soup For Bodybuilders

Moroccan Chickpea Soup For Bodybuilders:


600ml hot vegetable stock
400g can chop plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
Zest and juice ½ lemons
Large handful coriander or parsley and flatbread
1 tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
2 tsp ground cumin

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min. Turn up the heat, and then add the stock, tomatoes, and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs.


Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.
Moroccan Chickpea Soup For Bodybuilders Reviewed by Bodybuilding Gym on 10:13 Rating: 5

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