Monday, 15 April 2013

Morrocan Chickpea Soup

Delicate, nourishing and moreish, Moroccan Chickpea soup is a one of my all time favorites. It's warming diversities are sure to set your heart on fire, easy to fall in love with. I am quite attached to this dish, because it was the first soup I have ever made for a dinner party, not to mention for close friends. I think that it rekindled some very fond relationships and the emotions through its flavors really showed. I not only feel closer to the soup- but to my friends too. A dollop of Greek yoghurt certainly is the antidote and marries the soup agreeably.

Moroccan Chickpea Soup
prep time: 10min       Cook time: 40min      serves 8 
Chickpeas and Tomatoes Recipe
Here is how to make yours:

  • 2 tbsp. olive oil
  • 1 onion (sliced)
  • 3 celery sticks (sliced)
  • 4 tsp ground cumin
  • 1.2 liters chicken stock
  • 2 (x400g ) tin plum tomatoes
  • 2 (x400g) tin chickpeas
  • 200g frozen peas/beans
  • juice of 1 lemon
  • 500g Greek yoghurt (plain)

In a large saucepan, fry off the onion and celery in the olive oil until softened and the onions have browned. Add the cumin and stir. Add the chicken stock and bring to the boil for 20min, until the stock becomes thicker. Add the tins of tomatoes followed by the chickpeas. Allow to cook for 10 min until tomatoes dissolve and soften, add the beans. Add the lemon before removing from heat. Add a dollop of thick Greek yoghurt before serving.


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