Ingredients
-
1
-
1
-
2
-
2
-
1 - 2
-
600
-
1
-
1
-
200
-
1/2
-
4
-
-
-
-
Directions
Moroccan-Style Chickpea Soup, I got this from the February 2005 issue of BBC Good Food and adjusted slightly for our tastes I’m not sure how authentically Moroccan it is (when we were there we didn’t come across any soups like this) but it definitely has those north-African flavours and best of all it is super healthy for you If you don’t have harissa you can use your favourite hot sauce or chili pepper , We just loved this soup It makes just the right quantity for a couple of meals for two I made it with vegetable stock and I didn’t add any broad beans or harissa, since the copy I printed off was from the Good Food Channel website and they didn’t list those ingredients I will have to try it with harissa next time I served it with garlic-chili pita crisps , Loved how quick I was able to whip up a healthy homemade soup with chicken broth I’ve never used harissa so didn’t use For the broad beans, used a can of lupini beans
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Steps
|
1
Done
|
In a Large Saucepan, Heat the Oil and Then Fry the Onion and Celery Until Softened, About 10 Minutes. |
|
2
Done
|
Add in the Cumin and Fry For Another 30 Seconds. |
|
3
Done
|
Turn Up the Heat and Add the Stock, Tomatoes, Chickpeas and Harissa. |
|
4
Done
|
Season With Salt and Pepper and Simmer For 8 Minutes. |
|
5
Done
|
Throw in the Broad Beans and Lemon Juice and Cook For a Further 2 Minutes or Until the Broad Beans Are Tender. |
|
6
Done
|
Season Again and Then Ladle Into Bowls. |
|
7
Done
|
Top With a Bit of Lemon Zest and Chopped Coriander or Parsley. |
|
8
Done
|
Serve With Your Favourite Bread. |
