How to Make Moroccan Tomato Chickpea Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, moroccan tomato chickpea soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Moroccan Tomato Chickpea Soup is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Moroccan Tomato Chickpea Soup is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have moroccan tomato chickpea soup using 15 ingredients and 21 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Moroccan Tomato Chickpea Soup:

1. Take 2 large ripe tomatoes/150 grams cherry tomatoes
2. Take 1 large white onion chopped finely
3. Prepare Handful freshly chopped coriander/parsley leaves
4. Prepare to taste Salt
5. Prepare 150 grams chickpeas
6. Get 1 teaspoon freshly crushed black pepper
7. Get 1 teaspoon/less red chilli flakes
8. Make ready handful freshly chopped kale/baby spinach leaves
9. Make ready 4 cups Vegetable stock
10. Prepare 2-3 tablespoon thick tomato puree
11. Take 1 small carrot peeled and sliced fine
12. Make ready 2 tablespoon cornflour(optional)
13. Make ready 1 tablespoon minced garlic
14. Make ready 1.5 teaspoon grated ginger
15. Get 2 tablespoon olive oil

Instructions

Steps 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 for this exceptional food moroccan tomato chickpea soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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