Moroccan chickpea soup

4 Mar

moroccan chickpea soupFrom the beaches of Hawaii to the mountains of BC, I have to say life is pretty good. We have just come home from an amazing week in Whistler where we were lucky enough to have skied in the best snow of the year. I had an amazing time learning to ski and have emerged from the week exhausted with many bruises and dog-tired muscles but I am pumped to get out there again, and soon. The days on the slopes were hard work and every night I felt like I had earned my dinner. There are lots of steaks and burgers on the menus of every spot in Whistler (just like in Hawaii – what is going on out there?!), but I had a hankering for a filling, warming soup and found this recipe for Moroccan Chickpea Soup on Food52. It’s chunky and hearty and delicious. Perfect nosh after a big day in the great outdoors.

Ingredients

Splash of extra virgin olive oil

3 stalks of celery, diced

2 medium white onions, diced

6 cloves of garlic, finely sliced

2 tsp ground cumin seeds

2 tsp ground coriander seeds

3 tsp paprika

½ tsp cayenne pepper (less if sensitive to spiciness)

¼ tsp ground cinnamon

2 serrano chilies, finely diced

2 tins chickpeas, drained and rinsed

1 tin crushed tomatoes

2 cups vegetable stock

2 cups boiling water

zest of 1 lemon

1 bay leaf

freshly ground salt and pepper

2 zucchini, sliced in half lengthways, then chopped

1.5 cups baby spinach

garnish: sliced dates, chopped coriander leaves, greek yoghurt and sliced spring onions

Method

Heat a splash of EVOO over medium heat and add celery and onion. Cook, stirring until fragrant. Add garlic and cook until vegies are softened. Stir in cumin, coriander, cayenne pepper, paprika and cinnamon until combined. Add chili and continue to stir for 2 minutes.

Add chickpeas, tomatoes, stock, boiling water, lemon zest and bay leaf and bring to the boil, giving it a stir to make sure it doesn’t catch on the bottom. Season with salt and pepper to taste.

Simmer, uncovered, over a low heat for 15 mins, stirring occasionally. Using a masher, squash some of the chickpeas, leaving others whole, to thicken the soup a little.

Add zucchini and continue to simmer for another 15 mins, stirring occasionally.

Stir in spinach and cook for a final 3 minutes.

(The soup reheats well on the stove if you refrigerate it at this point until you’re ready for it, which is what we did.)

Ladle into large bowls and top with dates, coriander, greek yoghurt and spring onions and tuck in!

Adapted from Food52

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2 Responses to “Moroccan chickpea soup”

  1. Lisa March 4, 2013 at 8:51 pm #

    Love the sound of this. I think it will be on the menu next week if all of this rainy weather keeps up.

    • marcieblogs March 4, 2013 at 11:46 pm #

      I heard it has been very damp in Bris. Hope the sun peeks out soon!

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