Moroccan chickpea soup
I had never tried cous cous in a soup before - it turns out it's really good. Along with the chickpeas and the spices this is a really warming, filling soup. It's very quick to make and uses ingredients you probably already have in the cupboard. Great for chilly January days. Depending on how much chili you add, this is nice with a spoonful of plain yogurt on top and maybe some fresh coriander.
Blitz the soup with a stick blender until smooth. Add more liquid to thin the soup if needed. Stir in 1 can of chickpeas and 1 tablespoon honey. Heat through for a few minutes. Meanwhile, cook 50g cous cous. Just before eating, add a big spoonful of the cooked cous cous on top of each bowl of soup.
*Fresh ginger will last in the freezer for 3 months - it's easier to grate when frozen than when fresh (no need to defrost or peel before grating).
Adapted from: http://www.bbcgoodfood.com/recipes/moroccan-chickpea-soup
Serves 4.
Heat half a tablespoon of olive oil in a large saucepan. Add 1 chopped onion, 1 crushed clove of garlic and cook for 3 minutes. Stir in 1 red chilli (deseeded and roughly chopped), 1 tablespoon grated fresh ginger*, 1 teaspoon cumin, and a quarter teaspoon of cinnamon. If you have some ras-el-hanout in the cupboard, add a teaspoonful to the pan. If not, add a generous shake of as many of these as you have to hand: turmeric, nutmeg, allspice, coriander. Cook with all the spices for 1 minute, then add 2 cans of tomatoes and 400ml vegetable stock. Bring to the boil, turn down to a simmer, then put on the lid and cook for 10 minutes.
Heat half a tablespoon of olive oil in a large saucepan. Add 1 chopped onion, 1 crushed clove of garlic and cook for 3 minutes. Stir in 1 red chilli (deseeded and roughly chopped), 1 tablespoon grated fresh ginger*, 1 teaspoon cumin, and a quarter teaspoon of cinnamon. If you have some ras-el-hanout in the cupboard, add a teaspoonful to the pan. If not, add a generous shake of as many of these as you have to hand: turmeric, nutmeg, allspice, coriander. Cook with all the spices for 1 minute, then add 2 cans of tomatoes and 400ml vegetable stock. Bring to the boil, turn down to a simmer, then put on the lid and cook for 10 minutes.
Blitz the soup with a stick blender until smooth. Add more liquid to thin the soup if needed. Stir in 1 can of chickpeas and 1 tablespoon honey. Heat through for a few minutes. Meanwhile, cook 50g cous cous. Just before eating, add a big spoonful of the cooked cous cous on top of each bowl of soup.
*Fresh ginger will last in the freezer for 3 months - it's easier to grate when frozen than when fresh (no need to defrost or peel before grating).
Adapted from: http://www.bbcgoodfood.com/recipes/moroccan-chickpea-soup
Comments
Post a Comment