MOROCCAN SPICY SOUP
Makes: 4 servings
Nutrition: per portion 221 Kcal; Fat: 9,68 gr; saturated fats: 1,38 gr; monounsaturated fats: 5,36 gr; polyunsaturated fats: 0,67 gr; carbohydrates: 19,8 gr; Sugars: 3,45 gr; Fiber: 6,32 gr; Protein: 10,23 gr; salt: 3,1 gr
Preparation & Cooking time: 20 mins
- 2 tbsp olive oil
- 2 cloves garlic, peeled and minced
- 1 large white onion
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tsp harissa paste
- 150 gr chopped tomatoes
- 400gr cooked chickpeas
- 600 ml vegetable stock (I dissolved 2 cube stock of vegetable stock into boiled water)
- Black pepper, to taste
- Chopped fresh cilantro and fresh lemon wedges, for serving
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until the onion is soft. (To save time, mince the garlic while the onion is cooking.) Then add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
Add in the vegetable stock, chickpeas, tomatoes, harissa paste, cumin, cinnamon and bring to a simmer. (While the soup is coming to a simmer, chop the cilantro, and slice the lemon wedges.)
Taste and season with your desired amount of salt and pepper. (I used a generous pinch of each.)
Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.
TIP | you can use other white beans for this recipe.
A mixture of spices typical of the Maghreb, used to season couscous, pasta and soups; it is usually a paste made of paprika and cayenne pepper, cumin, caraway, ground coriander and salt, enfolded and preserved in olive oil.