Moroccan soup with chickpeas
Ingredients
Features
Description
1. Heat the oil in a large saucepan and fry the onion and celery for 10 minutes until tender, stirring constantly. Add cumin and fry for another minute.
2. Reduce the heat, then add the broth, tomatoes and chickpeas, plus sprinkle with black pepper. Cook 8 minutes. Add beans and lemon juice, cook another 2 minutes. Season with salt and pepper to taste, add the lemon zest and chopped herbs. Serve with tortillas.
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Translated by site: wday.ru
