Recipes
Moroccan Chickpea Soup
May - 27 - 2017
6
Preparation: -
Cooking: 40
Recipe by, Sahar Mreish - Food Blogger, Founder of Cooking for Five
6
Preparation: -
Cooking: 40
Ingredients
- 1 Tbsp. olive oil
- 1 small white onion, peeled and diced
- 1 large carrot, peeled and diced
- 4 cloves garlic, peeled and minced
- 4 cups vegetable stock
- 2 cans chickpeas, rinsed and drained
- 1 can diced tomatoes
- 3 Tbsp. tomato paste
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- A pinch of crushed red pepper flakes, to taste
- Salt and black pepper, to taste
- 3 cups roughly chopped kale leaves or baby spinach Chopped
- fresh cilantro and fresh lemon wedges, for serving
Method
- Heat oil in a large pan over medium-high heat. Add onion and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Then add garlic and sauté for 1 more minute, stirring occasionally. Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer.
- Reduce heat to medium-low, and stir in the chopped kale. Continue simmering for 3 minutes until the kale has slightly softened.
- Taste and season with your desired amount of salt and pepper.
- Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.
