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Moroccan chickpea soup
A hearty soup, bursting with Moroccan flavours and antioxidant nutrients.
Servings
4
About this recipe
This robust soup is a complete meal in itself and can have quite a spicy kick, depending on the strength of the harissa paste.
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Ingredients
100 grams brown basmati rice
1 tablespoon coconut oil
1 large onion, roughly chopped
1 red pepper, roughly chopped
2 garlic cloves, crushed
1 tablespoon fresh root ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon harissa paste
2 x 400g cans chopped tomatoes
750 millilitres water
400 grams can chickpeas, rinsed & drained
Juice of 1/2 lemon
1 large handful of fresh coriander leaves
Instructions
Step 1
Boil or steam the rice until it is al dente (usually around 20 minutes for brown rice). Meanwhile, heat the coconut oil in a large pan and cook the onion on a gentle heat for 10 minutes until softened, adding the red pepper after 5 minutes.
Step 2
Stir in the garlic, ginger, cumin, coriander, cinnamon and harissa paste, cooking for 1 minute, then add the tomatoes and water. Bring to the boil, cover and simmer for 10 minutes.
Step 3
Using a stick blender or food processor, blend the soup, then return to the pan and add the chick peas and cooked rice. Cook for 2-3 minutes to heat through, then season and stir in the lemon juice. Serve sprinkled with a handful of coriander leaves.
Nutrition
This soup is brimming with immune-boosting antioxidants and anti-inflammatory compounds, thanks to the variety of herbs, spices, fruit and vegetables. The brown rice and chickpeas also provide a great source of soluble fibre, B vitamins, iron, zinc and magnesium.