| 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.
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