Name: Moroccan Tomato Chickpea Soup recipe by Runa Ganguly at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 2 large ripe tomatoes/150 grams cherry tomatoes; 1 large white onion chopped finely; Handful of freshly chopped coriander/parsley leaves; Salt to taste; 150 grams of chickpeas; 1 teaspoon freshly crushed black pepper; 1 teaspoon/less red chilli flakes; handful of freshly chopped kale/baby spinach leaves; 4 cups Vegetable stock; 2 tablespoon thick tomato puree; 1 small carrot peeled and sliced fine; 2 tablespoon cornflour(optional); 1 tablespoon minced garlic; 1.5 teaspoon grated ginger; 2 tablespoon olive oil

ABOUT Moroccan Tomato Chickpea Soup RECIPE

This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it’s super easy to make, and it’s full of so many rich and delicious flavors.

Ingredients Serving: 3

2 large ripe tomatoes/150 grams cherry tomatoes
1 large white onion chopped finely
Handful of freshly chopped coriander/parsley leaves
Salt to taste
150 grams of chickpeas
1 teaspoon freshly crushed black pepper
1 teaspoon/less red chilli flakes
handful of freshly chopped kale/baby spinach leaves
4 cups Vegetable stock
2 tablespoon thick tomato puree
1 small carrot peeled and sliced fine
2 tablespoon cornflour(optional)
1 tablespoon minced garlic
1.5 teaspoon grated ginger
2 tablespoon olive oil

Instructions

soak the Chikpeas overnight. boil it until tender the next day (you can skip this step if using canned peas)
rinse thoroughly and chop the tomatoes finely
chop the kale/spinach leaves if desired
strain the water from the chickpeas once boiled
heat oil in a heavy bottom saucepan
add the garlic, ginger and carrot
on Low heat sauté until the garlic change colour
add the boiled chickpeas, tomatoes and onion
sauté for 2 minutes
add the tomato purée ,salt. mix well
add the vegetable stock now and let it come to a boil
reduce heat and cook covered
make a slurry of cornflour and 2 tablespoon water
once the carrot is softened and the soup reduced a bit, stir in the cornflour slurry(optional)
mix well and let the soup simmer until thick
lastly add the kale/spinach leaves and the seasonings
mix well and let the soup simmer for a while before turning off the heat
that’s it! our chickpea tomato soup is ready to be served
divide the soup in serving bowls, garnish with coriander leaves and enjoy while warm with breads of your choice.
Bon Apetit!

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