Moroccan Roasted Vegetables and Chickpeas Soup

Ingredients:

1. 3 red peppers, cut up
2. 2 large red onions, chopped
3. 2 large carrots, sliced
4. 3 cloves of garlic, sliced
5. 2 tins of chickpeas, rinsed
6. 2 tins of chopped tomatoes
7. 2 vegetable stock cubes
8. 1L water
9. 2 tsps moroccan spices
10. 1 tsp harissa
11. salt and pepper
12. olive oil
13. flat parsley, chopped

Preparation:

• Roast together the peppers, carrots, onions and garlic with olive at 180 degrees for 30-40 minutes. Remove from the oven
• Take a cooking pot and add the chickpeas, chopped tomatoes, stock cubes, moroccan spices and harissa and stir together
• Add the water and the roasted vegetables
• Cook together for 10 minutes
• Season with salt and pepper
• Serve with chopped parsley
• Yum, yum, yum 🙂