Chickpea and couscous veggie soup
1 tbsp extra virgin olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
1 medium potato, diced
1 large carrot, diced
2 x 400g cans diced tomatoes
400g canned chickpeas, drained, rinsed
1 litre (4 cups) vegetable stock
1 large courgette, diced
2 tbsp finely chopped coriander
Coriander leaves, to serve
Heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring, for 3 mins or until soft. Stir in garlic and spices; cook for a further minute or until fragrant.
Add potato and carrot; cook, stirring, for 2 mins or until well coated in spice mixture. Add tomatoes, chickpeas and stock; bring to the boil.
Reduce heat to low; cook, covered, for 10 mins or until vegetables are just tender, adding courgette during last 5 mins of cooking.
Remove from heat.
Stir in couscous and chopped coriander; stand, covered, for 10 mins or until couscous is tender. Season to taste.
Serve soup topped with coriander leaves.
Serve soup with buttered toasted Turkish bread.