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Spiced Chick Pea Broth

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Category: Lunch Dinner


1 large onion, chopped
3 cm root ginger, chopped
1 red chilli, finely chopped
4 cloves garlic, crushed
2 sticks celery, chopped
1 leek, diced
900g (2 tins) chickpeas
½ tsp. turmeric
1 tsp. ground cumin
1 tin chopped tomatoes
900ml low salt chicken or vegetable stock
1 small bunch coriander, chopped
Juice of 1 lime

To serve:

Low-fat Natural Yogurt
Flat-leaf parsley

Spiced Chick Pea Broth Directions

    1. Drain the chickpeas and rinse with cold water.
    2. Chop the leek, onion and celery into small bite-size pieces.
    3. In a large pot, heat sunflower oil and add the diced leek, celery, garlic and red chilli. Cook
    over a medium heat for 5-6 minutes until the vegetables have begun to soften.
    4. Next add the chickpeas, followed by the turmeric and cumin and allow spices to infuse with
    the vegetables for a further 5-6 minutes on a low heat. Pour in the chopped tomatoes and
    the stock and bring to the boil.
    5. Simmer gently until all of the vegetables are tender.
    6. Season with pepper and the juice of the lime and add the freshly chopped coriander.
    7. Garnish with a little low-fat natural yogurt and flat-leaf parsley.
  1. 8. Serve piping hot with brown bread.


Serves 6

Nutrition facts

Serving size 433 vegetarian

Per Serving

Kcal: 42 kcal
Kjoule: 172 Kjoule
Fibers (g): 1.4g
Sodium (mg): 0.1mg
Carbs: 5g
Sugar (g): 2g
Fat: 1g
Saturated fat (g): 0.2g
Proteins: 2.4g

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