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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