( Serves 4)
2 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2cm grated fresh ginger, or 2 tsp ginger from a jar
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground paprika
½ tsp ground cinnamon
1.5L vegetable stock
1 x 440g can chickpeas, drined & rinsed
1 x 440g can diced tomatoes
Heat oil in a large saucepan. Add onion & cook until softened. Add ground cumin, coriander, paprika, turmeric, cinnamon & stir until fragrant. Add ginger & garlic, stirring through.
Stir in stock & chickpeas & diced tomatoes.
Bring to the boil, then reduce heat & simmer, uncovered, for 10 minutes & soup has thickened slightly.
Serve with fresh coriander & some lemon zest.