Moroccan Tomato & Chickpea Soup With Couscous
Warm up your dining table with this hearty Moroccan chickpea soup topped with fluffy couscous. This aromatic dish is a comforting blend of North African spices, vegetables, and legumes, perfect for a cozy meal on a chilly evening. Garnish with fresh coriander and a drizzle of harissa for an extra kick of flavor. A delightful and satisfying dish that will surely please your taste buds!
— Constant Cookbook
Ingredients
- 75g couscous
- 3 tbsp olive oil
- 750ml hot vegetable stock
- 1 large onion , finely chopped
- 1 carrot , chopped into small cubes
- 4 garlic cloves , crushed
- half a finger of ginger , peeled and finely chopped
- 1-2 tbsp ras-el-hanout
- 1 tbsp harissa paste , plus extra to serve
- 400g tin chopped tomatoes
- 400g tin chickpeas
- juice ½ lemon
- roughly chopped coriander , to serve
Instructions
- 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.
Cook Time
45M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 265 calories
- Fat Content: 10.4 grams fat
- Saturated Fat Content: 1.4 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 9.9 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 7.3 grams protein
- Sodium Content: 1.2 milligram of sodium
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