Search This Blog

Sunday, May 25, 2014

Moroccan chickpea soup (vegan)

Another delicious way to enjoy chickpeas. A traditional Moroccan vegan recipe made with tomato puree and delicate spices (saffron and cumin), it warms and feeds the heart and the body. 
Recipe source: here

Last year: Green zmuti (leaf drink) (raw vegan).
Two years ago: Thai chicken and crab curry.
Three years ago: Spaghetti with olives, basil, red pesto and yellow tomatoesSalată de ardei copți (Roasted red pepper salad) (Romanian) and Pork salad (with olives, roasted peppers and Parmesan).

Ingredients: (serves 4)
  • 1 liter vegetable stock
  • 1/2 teaspoon cumin
  • a pinch of saffron
  • 250 g boiled chickpeas
  • 100 ml tomato puree
  • 200 g chopped tomatoes
  • 1 red onion
  • 1 tablespoon olive oil

Chop the onion and fry it in olive oil (in a soup pot):

Add the saffron and cumin and fry them too. Add the tomato paste and the chopped tomatoes and fry for 2-3 minutes. Then add the soup stock and chickpeas.

Let the whole thing boil for 10-15 minutes more, then transfer to soup bowls and dig in! :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...