Moroccan Chickpea Soup
25 min
Veggie
49944
For 2 Portions
400 g
tomato
200 g
chickpeas
60 g
plant-based yogurt
10 g
parsley, fresh
10 g
cilantro, fresh
2 stalk(s)
celery
1
yellow onion
1/2
lemon
500 ml
vegetable broth
2 tbsp
olive oil
2 tsp
cumin, ground
pepper
salt
1. All set?
2. Peel and finely dice onion.
3. Wash and finely slice celery.