Chickpea soup with ras el hanout

A soup with a nice, smooth hint of spice, perfect for autumn. This soup is also vegetarian and vegan.

Makes 1500ml.

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Celery
Vegan

Ingredients

30

g

olive oil

1

onion, diced

2

carrots, cut in brunoise

22

g

flaxseed

2

g

ground cumin

0.5

g

pepper

1

g

ras el hanout

400

g

canned chickpeas, drained and rinsed

1200

ml

vegetable stock

10

g

coriander, chopped

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