Moroccan Chickpea Soup
Ingredients
- 1 tablesppon olive oil
- 1 large brown onion chopped finely
- 2 cloves garlic crushed
- 1 tablespoon grated fresh ginger
- 11/2 teaspoons ground cumin
- 11/2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground cinnamon
- 1/4 cup plain flour
- 1 litre water
- 3 cups vegetable stock
- 600g canned chickpeas, rinsed and drained
- 800g canned whole peeled tomatoes
- 11/2 tablespoons finely chopped preserved lemon
- 1 tablespoon coarsely chopped fresh coriander
Recipe
- Heat oil in large saucepan; cook onions, garlic and ginger, stirring, until onion softens. Add spieces; cook, stirring, until fragrant.
- Add flour; cook, stirring, until mixture bubbles boils and thickens. Reduce heat; simmer, uncovered, 5 minutes.
- Add chickpeas and undrained crushed tomatoes; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, or until soup thickens. Add lemon; stir until hot. Just before serving, stir in coriander.
Add harissa or chillies to this soup if you like some extra heat.
