Moroccan-Style Chickpea Soup

"I got this from the February 2005 issue of BBC Good Food and adjusted slightly for our tastes. I'm not sure how authentically Moroccan it is (when we were there we didn't come across any soups like this) but it definitely has those north-African flavours and best of all it is super healthy for you. If you don't have harissa you can use your favourite hot sauce or chili pepper."
 
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photo by Sackville photo by Sackville
photo by Sackville
photo by Sackville photo by Sackville
Ready In:
25mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
  • Add in the cumin and fry for another 30 seconds.
  • Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
  • Season with salt and pepper and simmer for 8 minutes.
  • Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
  • Season again and then ladle into bowls.
  • Top with a bit of lemon zest and chopped coriander or parsley.
  • Serve with your favourite bread.

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Reviews

  1. We just loved this soup. It makes just the right quantity for a couple of meals for two. I made it with vegetable stock and I didn't add any broad beans or harissa, since the copy I printed off was from the Good Food Channel website and they didn't list those ingredients. I will have to try it with harissa next time. I served it with garlic-chili pita crisps.
     
  2. Loved how quick I was able to whip up a healthy homemade soup with chicken broth. I've never used harissa so didn't use. For the broad beans, I used a can of lupini beans.
     
  3. This was a very nice soup as well as being quick and easy. The only reason that I didn't give it 5 stars was my fault - I'd never used harissa before so I had no idea how hot it was. Mine was very hot! I had to add some plain yoghurt to help me be able to finish it, and that was a good combination. I'll make it again, but either without the harissa or with much less, or maybe with a bit of Tabasco instead. One other note: I wondered whether the 2 tablespoons of cumin was correct. I used 3 teaspoons because I wasn't sure. I later was able to check the original source and it used 2 teaspoons not 2 tablespoons.
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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