MOROCCAN CHICKPEA SOUP RECIPES

Name: Moroccan chickpea soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 celery sticks, chopped; 2 tsp ground cumin; 600ml hot vegetable stock; 400g can chopped plum tomatoes with garlic; 400g can chickpeas, rinsed and drained; 100g frozen broad beans; zest and juice ½ lemon; large handful coriander or parsley and flatbread, to serve

MOROCCAN CHICKPEA SOUP RECIPE | BBC GOOD FOOD

Moroccan chickpea soup recipe | BBC Good Food image

Try something different for vegetarians with Moroccan chickpea soup

Provided by Good Food team

Categories Dinner, Lunch, Starter, Supper

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Steps:

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Nutrition Facts : Calories 148 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, FiberContent 6 grams fiber, ProteinContent 9 grams protein, SodiumContent 1.07 milligram of sodium

MOROCCAN LENTIL AND CHICKPEA SOUP RECIPE - FOOD.COM

Moroccan Lentil and Chickpea Soup Recipe - Food.com image

One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.

Total Time 1 hours 10 minutes

Prep Time 5 minutes

Cook Time 1 hours 5 minutes

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons butter
2 onions, chopped
1 celery rib, chopped
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground pepper (or more to taste)
1/4 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
1 pinch saffron (large pinch, crumbled)
1 (28 ounce) can diced tomatoes, pureed
1 cup brown lentils
1 (19 ounce) can chickpeas, drained
4 cups vegetable broth
1/4 cup vermicelli, broken (or orzo or other small pasta)
2 tablespoons flour
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/4 cup lemon juice

Steps:

In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

Nutrition Facts : Calories 309.7, FatContent 5.7, SaturatedFatContent 2.7, CholesterolContent 10.2, SodiumContent 520.3, CarbohydrateContent 52, FiberContent 16.7, SugarContent 6.2, ProteinContent 14.9

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