Moroccan Chickpea Soup Food

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

SPICED CHICKPEA SOUP

Steps:

• Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.
• Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).

MOROCCAN LENTIL AND CHICKPEA SOUP

Steps:

• In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
• Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
• Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
• Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

MOROCCAN CHICKPEA SOUP

Steps:

• Prepare chickpeas:
• Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
• Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).
• Coarsely purée tomatoes in a food processor.
• Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
• Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
• Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
• Tip in the cumin and fry for another minute.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
• Simmer for 8 minutes.
• Throw in broad beans and lemon juice, cook for a further 2 minutes.
• Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
• Serve with flatbread.

MOROCCAN CHICKPEA SOUP

Steps:

• In 4-5 quart saucepan, heat oil.
• Add carrots, garlic, and onion; cook until tender.
• Set aside.
• Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
• Stir pureed mixture into saucepan.
• Add remaining ingredients including vegetable stock.
• Cover and cook for 5 minutes to heat through.
• Top with garnish if desired.
• •VARIATIONS: Substitute olive oil for safflower oil.

HASA AL HUMMUS (MOROCCAN CHICKPEA SOUP)

Steps:

• In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour. (Alternatively, you can also cook these in the pressure cooker) {You're looking for the chickpeas to be cooked with a bite to them} {Skip if using canned beans}
• While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper until they barely take on color; very slightly browned.
• Add the mixture and the remainder of the ingredients (except coriander & lemon juice) to the soup pot and simmer 30-45 minutes or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
• Garnish with coriander (or parsley), lemon juice & serve!

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil.
• Fry the onion and celery for 10 minutes until softened.
• Add the cumin and fry for one minute.
• Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
• Simmer for 8 minutes.
• Squeeze the lemon juice into the mix and cook for another 2 minutes.
• Chop the coriander and add.
• Serve with flatbread.

MOROCCAN CHICKPEA SOUP

Steps:

• Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
• Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
• Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
• Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
• (Or use an immersion blender to facilitate.).
• Just before serving, stir in the lemon juice and garnish with fresh cilantro.
• Adjust seasonings.
• The soup will keep in refrigerator 3 to 5 days.
• Freezes well.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
• Add spices and saute for 1 minute.
• Add tomatoes, chickpeas, broth and sugar.
• Season with salt and freshly ground black pepper.
• Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
• Simmer gently for 45 minutes.
• Remove soup from heat.
• Use a potato masher to mash up some of the chickpeas.
• Stir in spinach and heat through.
• Season with salt and pepper, to taste.

MOROCCAN CHICKPEA SOUP

Steps:

• In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper. To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach and serve immediately.

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

CLASSIC MOROCCAN HARIRA: TOMATO, LENTIL, AND CHICKPEA SOUP

Steps:

• Gather the ingredients.
• Heat up the cooking oil in a 6-quart or larger pressure cooker. Add the meat.
• Cook for a few minutes, stirring to brown all sides.
• Add the pureed tomatoes, kosher salt, turmeric, parsley, cilantro, celery, pepper, cinnamon, ginger, onion, chickpeas, and smen (if using). Stir and add 3 cups of the water.
• Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
• Add the lentils, tomato paste mixture, and the remaining 8 cups (2 quarts) of water. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. This can happen because of the meat's fat, if left on.
• Have the rice or vermicelli at hand, if using, but don't add yet.
• Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning and add salt and pepper if desired. If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning and add salt and pepper if desired.
• While the soup is cooking, make a soup thickener by mixing together the flour and water.
• Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.
• Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn't stick to the bottom or cooks up in lumps.
• Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.
• Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, and garnish with some chopped parsley. Enjoy.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
• Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
• Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
• Season again, to taste, with salt and pepper.
• Serve soup, drizzled lightly with extra-virgin olive oil, if desired.