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Homemade Chick Pea soup

PREP: 10 Mins

COOK: 15 Mins


Grass-fed butter/coconut oil.
1 chopped Onion
2 diced celery sticks
2 tsp ground cumin
600ml vegetable stock
400g chopped tomatoes
400g rinsed & drained chickpeas
200g cannellini beans
Juice & zest of ½ lemon
Serve with coriander on top


Heat the butter/oil in the pan & cook the onion, & celery until soft – add the cumin.

Add the rest of the ingredients, bring to the boil and simmer for 10 mins. Season to taste and serve with sourdough bread & coriander on top.

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