Moroccan Red Pepper Soup with Chickpeas

Ingredients

• 4 cups of broth made from 2 Massel Chicken Style Ultracubes
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 3 cloves of garlic, finely chopped
• 1 teaspoon, smoked paprika
• 1 teaspoon, cumin
• 1 teaspoon, ground coriander
• 1 carrot, grated
• 2 capsicums/red peppers, cubed
• salt and pepper, to taste
• 1 tablespoon lemon juice
• 1 cup cooked chickpeas

Method

Heat up olive oil in a soup pot over medium heat.

Add onion and garlic. When onion is translucent, add paprika, cumin, coriander and cook until heated.

Add stock, carrots, and capsicums/red pepper and simmer until tender. Approximately 15-20 minutes.

Blend with emulsion blender or place in blender until smooth.

Add lemon juice and salt and pepper, to taste.

Add chickpeas and heat through.

Serve.