Name: Moroccan Chickpea Soup recipe by Rimli D at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Chickpea: 300 gms, soaked overnight; Red onion (medium): 1, chopped; Celery stalk: 1, chopped; Red bell pepper: 1, chopped; Tomato (medium): 2, chopped; Garlic cloves: 4-5; Ginger: 1 tbsp, grated; Green chilli: 2, chopped; Parsley: handful; Cumin seeds: 1 tsp; Cumin powder: 1 tsp; Turmeric powder: ½ tsp (optional); Cinnamon powder: ¼ tsp; Harissa paste: 1 tsp (optional; strictly for heat lovers); Lemon juice: 1 tbsp; Olive oil: 1 tbsp; Honey: 1 tbsp; Salt to taste; Water or vegetable stock: 600 ml

ABOUT Moroccan Chickpea Soup RECIPE

Nutritious, low in Fat ful filling Soup packed with flavors and spices to satisfy the tummy and soul

Ingredients Serving: 6

Chickpea: 300 gms, soaked overnight
Red onion (medium): 1, chopped
Celery stalk: 1, chopped
Red bell pepper: 1, chopped
Tomato (medium): 2, chopped
Garlic cloves: 4-5
Ginger: 1 tbsp, grated
Green chilli: 2, chopped
Parsley: handful
Cumin seeds: 1 tsp
Cumin powder: 1 tsp
Turmeric powder: ½ tsp (optional)
Cinnamon powder: ¼ tsp
Harissa paste: 1 tsp (optional; strictly for heat lovers)
Lemon juice: 1 tbsp
Olive oil: 1 tbsp
Honey: 1 tbsp
Salt to taste
Water or vegetable stock: 600 ml

Instructions

Rinse and clean the soaked chickpea and set aside.
Heat oil in the nonstick saucepan/ wok and add cumin seeds and half of the chopped chili.
Add garlic, onion and celery, stir well and cook for 4-5 mins or until veggies are soft but not browned.
Add tomato, red pepper together and cook for 8-10 mins, covered. When the veggies turn soft add all spices with rest of the chili and sauté for 1 minute or until raw smell is gone.
Remove from flame and allow the mixture to cool. Once easy handle blend the mixture with hand mixer or in food processor.
Now boil the stock or water, add pureed mixture, chickpea and cook for another 10-15 mins, covered. Once chickpeas are cooked add salt, honey and lemon juice and switch off the flame.
Transfer soup to the serving bowls, sprinkle parsley and serve warm with salad and bread.

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