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 tomatoes, Salată 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! :)