Moroccan Chickpea Soup

This recipe was given to me by a friend after I had consumed two large plates full just prior to our weekly Mindfulness group get together in Castlemaine two weeks ago. It is a wonderful winter warming soup, full of flavour and goodness.

Moroccan Chickpea Soup

Ingredients:
1 tbsp. olive oil
1 large brown onion
2 cloves garlic, crushed
1 tbsp. grated fresh ginger
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. sweep paprika
1/4 tsp. ground cinnamon
1/4 cup plane flour
3 cups water
2 cups vegetable stock (I use Vecon: 1 tsp. per cup of water)
600g canned chickpeas, rinsed, drained
800g canned whole peeled tomatoes
1 1/2 tbsp. finely chopped preserved lemon *
1 tbsp. coarsely chopped fresh coriander

* Preserved lemons – quartered lemons preserved in salt and lemon juice – are a North African specialty. They’re available from good food stores and delicatessens, but lemon juice and a little thinly sliced rind can be substituted if unavailable.

Method (Thermomix):
Place olive oil, onion (quartered) and garlic in TM bowl
Shred for 5 seconds on speed 5
Sauté for 3 1/2 minutes at varoma temp on speed 2
Add spices
Cook for further 2 minutes at 100 degrees on speed 2
Add flour
Cook for 1 minute at 100 degrees on speed 2
Add water and stock
Cook for 8 minutes (if using cold water) or less if using hot water, or until temp reaches 100 degrees on speed 2
Cook for a further 5 minutes at 90 degrees on speed 2
Add chickpeas and undrained crushed tomatoes
Cook for 18 minutes with cap off at 90 degrees on reverse speed 1
Add lemon
Stir for 30 seconds at reverse speed 2
Just before serving, stir in the coriander

Method (Conventional):
1. Heat oil in large saucepan; cook onion, garlic and ginger, stirring until onion softens. Add spices; cook, stirring. until fragrant.

2. Add flour; cook, stirring until mixture bubbles and thickens. Gradually stir in water and stock; cook, stirring until mixture boils and thickens. Reduce heat; simmer uncovered for 5 minutes.

3. Add chickpeas and undrained crushed tomatoes; return to a boil. Reduce heat; simmer, uncovered for 10 minutes or until soup thickens. Add lemon; stir until hot. Just before serving, stir in coriander.

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8 Responses to Moroccan Chickpea Soup

  1. uberdish says:

    Mmmm! I love the look of the soup, not to mention all the comforting, warming and healing spices. Our weather here is very much on the warm side (yay!), but I will be sure to give this recipe a go when the temp becomes cooler.

    • Thanks Angela.
      Have you managed to keep an eye on my Aquaponics project? Things looking quite good at the moment.
      I introduced 70 goldfish three days ago and even though the water temperature has gotten down to 6 or 7 degrees I have only had one death so far. RIP number 70.
      Until I get the structure clad with double skinned plastic, the system won’t function optimally all year round.
      The PH and Amonia levels are within normal range. Nitrites just starting to show, which means some signs of the good bacteria developing. No nitrates as yet, so still no food for the plants, they are remaining healthy on the Seasol I’m spraying on them three times daily.

      • uberdish says:

        Hi Paul! I just finished reading your June 30 post. What an amazing project you have going on – you should one day compile all your experiences in a book. 🙂 So happy to hear it’s going very well. I’m going to share your blog with my uncle. He’s quite the organic gardener and he has the space to create a similar project. Maybe I can help him with it?!! Take care

      • Thanks again Angela for your interest and support.

  2. This is my kind of a tasty wonderfully flavoured soup! I love it too! I hope you are well, my dear friend! 😉

    • Thanks Sophie. Always good to hear from you.
      This is my first week back at work doing a Locum 10 week Occupational Therapy job after a year of retirement. It’s made me realise jus how much time a job soaks up. I’m just so pleased to have my Aquaponics system up and running as there would have been no way I could have set it up before retirement.
      Hope you are keeping well.
      Keep up the good work with your blog. I love keeping up to date with the new dishes as you publish them. A fantastic resource for those who value their health.

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