Moroccan Spicy Chickpea Soup

July 23, 2016
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Are you someone like me who loves warm meals for dinner; maybe a bit spicy too? Then I have an amazing and super easy recipe for you guys that does not need a lot of effort but turns out really good. Besides, chickpeas are high on protein!

Ingredients for 4 medium and 6 small servings

  • 250 gms chickpeas boiled or canned; rinsed
  • 400 gms plum tomatoes
  • 250 gms cherry tomatoes
  • 2 carrots, diced
  • 2 celery sticks, chopped; optional
  • 2 onions, chopped
  • 1tsp cumin seeds
  • 1tbsp olive oil
  • 1 large clove garlic, finely chopped
  • 1 tsp turmeric (I used raw fresh turmeric)
  • 500 ml water or vegetable stock; you can add more if you want thinner consistency
  • 1tbsp coriander, roughly chopped
  • 1 tsp cinnamon powder
  • salt
  • 1 lemon
  • 1 tsp harissa chili paste or cayenne pepper

Process: 

  • In a large saucepan, heat oil and add cumin seeds. Upon spluttering, add half of the chopped onions, carrots and garlic. Stir and fry for 6-7 minutes
  • When onions seem cooked, add plum tomatoes, salt, turmeric, cayenne powder or harissa chili paste and cinnamon.
  • Cook everything covered for 10 minutes or till it looks mushy. Then add the chickpeas and cook further for 5 minutes before blending it with a hand-blender. If you don’t have a hand-blender, you can use a regular blender and give a very brief churn so that it is not absolutely smooth.
  • Now add the remaining half chopped onions, celery if using, cherry tomatoes and lemon juice. Mix it well and garnish it with chopped cilantro.
  • Taste for salt, chili and lemon and serve it super hot with toasted bread, pita, quinoa or just a lemon wedge.

Tip: Vegetarians can also top it with a dollop of greek yoghurt. Vegans can use soy options instead.

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