Oriental Vegetable Soup

Soak chickpeas in cold water for one night. 2.

Strain the chickpeas and cook them in boiling salted water until tender, 30 minutes.

Meanwhile, peel carrots and cut into 1/2 cm wide slices. Halve zucchini lengthwise and cut into 1/2 cm wide slices.

Bring the vegetable stock to the boil. Add cumin, carrots, cinnamon, star anise and chilies. Cover and cook over medium heat for 15 minutes. Cut apricots into 2-3 mm wide pieces. After 10 min add drained apricots, chickpeas, zucchini and couscous.

5. pluck parsley leaves from stems and chop coarsely. Season vegetable soup with salt and sprinkle with parsley.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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