| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Antony’s, Morocco | 6 | servings |
INGREDIENTS
| 175 | g | Dried chickpeas; soaked overnight |
| 1 | Vegetable stock cube | |
| 1 | l | Water |
| 1 | lg | Bunc fresh coriander; chopped |
| 1 | lg | Bunc fresh flat leaf parsley; chopped |
| 1 | bn | Fresh mint; chopped |
| 200 | g | Pumpkin |
| 200 | g | Courgettes |
| 1 | ts | Turmeric |
| 2 | ts | Ground cinnamon |
| 1 | ts | Ground ginger |
| 1 | ts | Ground cumin |
| 1 | ts | Black pepper |
| 1 | ts | Sea salt |
| 500 | g | Tomato passata |
| 2 | Mild onions; skinned and grated | |
| 2 | tb | Plain flour |
| 150 | ml | Cold water |
| 2 | Lemons | |
| 2 | tb | Olive oil |
INSTRUCTIONS
Drain the chick peas and put in a large pan with the vegetable stock. Bring the pan to boil, cover and simmer for 1 hour, until the chickpeas are soft. Chop 3 tablespoons each of coriander, parsley and mint and reserve. Add cubed pumpkin and courgette (cut and seeded) and add to the stock and chickpeas. Heat some oil in a pan and sweat off the onions and spices (turmeric, cinnamon, cumin , pepper and ginger) for 8 minutes. Add more oil and simmer the mix, add the flour and simmer for 2 minutes. Add the chopped vegetables to the stock and chickpeas and allow to cook uncovered for 10 minutes, stirring. Add 2-3 ladles of soup broth into the spicy onion pan, stirring constantly, which will help thicken the soup. Add the onion mix to the soup pan, stirring gently for 2-3 minutes to get rid of the "floury" taste. Add the fresh lemon and lime juice and the chopped fresh herbs and season well. Serve hot. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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