Moroccan Tomato Chickpea Soup
Moroccan Tomato Chickpea Soup

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, moroccan tomato chickpea soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Moroccan Tomato Chickpea Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Moroccan Tomato Chickpea Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have moroccan tomato chickpea soup using 15 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Moroccan Tomato Chickpea Soup:
  1. Make ready 2 large ripe tomatoes/150 grams cherry tomatoes
  2. Take 1 large white onion chopped finely
  3. Get Handful freshly chopped coriander/parsley leaves
  4. Prepare to taste Salt
  5. Prepare 150 grams chickpeas
  6. Prepare 1 teaspoon freshly crushed black pepper
  7. Prepare 1 teaspoon/less red chilli flakes
  8. Make ready handful freshly chopped kale/baby spinach leaves
  9. Make ready 4 cups Vegetable stock
  10. Get 2-3 tablespoon thick tomato puree
  11. Make ready 1 small carrot peeled and sliced fine
  12. Prepare 2 tablespoon cornflour(optional)
  13. Prepare 1 tablespoon minced garlic
  14. Make ready 1.5 teaspoon grated ginger
  15. Prepare 2 tablespoon olive oil
Instructions to make Moroccan Tomato Chickpea Soup:
  1. Soak the Chikpeas overnight. boil it until tender the next day (you can skip this step if using canned peas)
  2. Rinse thoroughly and chop the tomatoes fine
  3. Chop the kale/spinach leaves if desired
  4. Strain the water from the chickpeas once boiled
  5. Heat oil in a heavy bottom saucepan
  6. Add the garlic, ginger and carrot
  7. On Low heat sauté until the garlic change colour
  8. Add the boiled chickpeas, tomatoes and onion
  9. Sauté for 2 minutes
  10. Add the tomato purée,salt. mix well
  11. Add the vegetable stock now and let it come to a boil
  12. Reduce heat and cook covered
  13. Make a slurry of cornflour and 2 tablespoon water
  14. Once the carrot is softened and the soup reduced a bit, stir in the cornflour slurry(optional)
  15. Mix well and let the soup simmer until thick
  16. Lastly add the kale/spinach leaves and the seasonings
  17. Mix well and let the soup simmer for a while before turning off the heat
  18. That’s it! our chickpea tomato soup is ready to be served
  19. Divide the soup in serving bowls, garnish with coriander leaves and enjoy while warm with breads of your choice.
  20. Bon Apetit!
  21. Tip:cornflour is used to thicken the soup a bit. If you like a liquidy/watery consistency, skip using cornflour

So that’s going to wrap this up with this exceptional food moroccan tomato chickpea soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!