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Moroccan Tomato Chickpea Soup
Moroccan Tomato Chickpea Soup

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We hope you got insight from reading it, now let’s go back to moroccan tomato chickpea soup recipe. To cook moroccan tomato chickpea soup you need 15 ingredients and 21 steps. Here is how you achieve that.

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

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