Moroccan Carrot Soup
The recipe Moroccan Carrot Soup can be made in about 45 minutes. This recipe makes 2 servings
Moroccan freekeh traybake
Ingredients
- 2 tbsp olive oil
- 400g can chickpeas, rinsed and drained
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chilli flakes
- 270g cherry tomatoes
- ½ x 400g can apricot halves, drained and roughly chopped
- 70g green olives
- 250g pouch cooked freekeh
- 70g fat-free Greek yogurt
- small bunch dill, finely chopped
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