Moroccan Chickpea Soup

Inevitably as a student, you’ll come home late from uni and have no motivation whatsoever to cook, only a dull hunger and the desire to eat immediately. When such emergencies arise, you have two options: order takeout, or pop your pre-prepared meal/leftovers in the microwave and put your feet up.

Twice this week I have come home past dinner-time, and very hungry. Having planned ahead, I had cooked extra portions of two separate meals earlier in the week: one was a chickpea soup, and the other a sausage, aubergine, & cannellini bean throw-together hot-pot affair. (The latter wasn’t particularly nice, so we’ll concentrate instead on the soup.)

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The recipe was from my trusted Sainsbury’s cookbook, Kitchen Know-How. To serve four (I halved it), you’ll need:

  • 2 tbsp olive oil
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 1 tsp paprika
  • 1 tbsp cumin seeds
  • 1 red pepper, roughly chopped (I used a whole one)
  • 800ml vegetable stock
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g can chickpeas, drained and rinsed
  • salt and pepper
  • 50g mixed seeds, toasted, to garnish
  • 4 tbsp chopped fresh coriander, to garnish

Start by heating the olive oil in a large saucepan over a medium heat. Cook the onions, garlic and carrots for a few minutes until softened.

Stir in the paprika and cumin, then cook for a further three minutes, until the cumin is smelling lovely and fragrant.

Add the red pepper, stock, canned tomatoes, and chickpeas. Season, then pop a lid on the pan and cook for thirty minutes, or until the pepper is tender. Toast the seeds lightly in a pan – I used pine nuts and sunflower seeds.

You have the option at this point to blend the soup – I didn’t, as I prefer a chunky soup (and I don’t have a blender, and I’d probably be too lazy to do so anyway).

Garnish with the parsley and seeds, and perhaps a little yoghurt. Eat with toasted bread.

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This soup divided easily into two meals, eaten with a couple of slices of toasted bread. I also crumbled over some feta cheese (my current favourite cheese. It’s deliciously salty, and compliments tomatoes perfectly.) Heated up in the microwave for a few minutes, it was bliss to my tired and hungry soul.

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