Name: Moroccan chickpea soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 (200g) brown onion, finely chopped; 2 teaspoon crushed garlic; 1 tablespoon grated ginger; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon sweet paprika; 1/4 teaspoon ground cinnamon; 6 cup (1.5l) vegetable stock; 2 300g can chickpeas, rinsed, drained; 2 415g can tomatoes; 1 teaspoon grated lemon rind; 1 tablespoon chopped fresh coriander

Ingredients

1 tablespoon olive oil

1 (200g) brown onion, finely chopped

2 teaspoon crushed garlic

1 tablespoon grated ginger

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon sweet paprika

1/4 teaspoon ground cinnamon

6 cup (1.5l) vegetable stock

2 300g can chickpeas, rinsed, drained

2 415g can tomatoes

1 teaspoon grated lemon rind

1 tablespoon chopped fresh coriander

Method

1.Heat oil in a large saucepan. Stir onion, garlic and ginger over heat until onion is soft. Add spices and continue stirring until fragrant.

2.Stir in stock, chickpeas and undrained crushed tomatoes. Bring to the boil. Reduce heat and simmer, uncovered, 15 minutes or until soup thickens slightly.

3.Just before serving, stir in rind and coriander.

Woman's Weekly Food

Ingredients

Method

Related stories