|Photo: Moroccan tomato & chickpea soup with couscous recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan tomato & chickpea soup with couscous recipe. Enjoy Middle Eastern food and learn how to make Moroccan tomato & chickpea soup with couscous.
This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander
Prep 20 mins
Cook 45 mins
3 tbsp olive oil
750ml hot vegetable stock
1 large onion , finely chopped
1 carrot , chopped into small cubes
4 garlic cloves , crushed
half a finger of ginger , peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste , plus extra to serve
400g tin chopped tomatoes
400g tin chickpeas
juice ½ lemon
roughly chopped coriander , to serve
Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.
Nutrition per serving
265 kcalories, protein 7.3g, carbohydrate 33g, fat 10.4 g, saturated fat 1.4g, fibre 6g, sugar 9.9g, salt 1.2 g
Recipe from bbcgoodfood.com, June 2012.