I looove this recipe. Moroccan Chickpea soup is a wonderful hearty soup, perfect warmer from this arctic snap we have been experiencing, though I have been known to make it in the middle of summer.
Ingredients:
1 tbs olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 tbs grated fresh ginger
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground turmeric
½ tsp sweet paprika
¼ tsp ground cinnamon
¼ cup plain flour
4 cups water
3 cups vegetable stock
600g canned chickpeas, rinsed and drained
800g canned whole peeled tomatoes, undrained and crushed
1 tbs finely shredded lemon rind
2 tbs lemon juice
1 tbs chopped coriander leaves
fresh or toasted Turkish flat bread to serve
Heat oil in large saucepan and cook onion, garlic and ginger on medium heat, stirring until onion softens.
Add spices and cook stirring until fragrant.
Add flour and cook, stirring constantly, until mixture bubbles and thickens. Gradually stir in water and stock. Cook, stirring until mixture boils and thickens. Reduce heat and simmer, uncovered for 5 minutes.
Add chickpeas and undrained tomatoes and return mixture to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until soup thickens. Add lemon rind and juice. Just before serving stir through the coriander.
Serves 4
This recipe is from Petra Frieser’s cookbook Ginger – the flavours and the flowers.
