|Large can of chickpeas (400g / 14oz)|
|Large can of chopped tomatoes (400g / 14oz)|
|550ml / 1 pint chicken stock|
|1 medium onion|
|2 sticks of celery|
|Good handful of spinach|
|Half a teaspoon of curry paste|
|Juice from half a lemon|
|1 teaspoon of sweet paprika|
|2 tablespoons of olive oil|
|Salt and pepper to taste|
Peel, top and tail then finely chop the onion
Wash the celery stalks, trim off any foliage and green stalks.
Finely chop the onion.
Chickpeas are a common ingredient in Moroccan cuisine. Moroccan food is often heavily spiced and the curry paste we have in this recipe will contain many commonly used spices. It is unlikely, however, to include sweet paprika so this has been included as a separate ingredient.
Celery has also been included because it has a slightly nutty taste and adds great texture to the soup. This is a very quick to soup to make and other typical ingredients which can be added are leftover chicken or lamb, both very common in Moroccan cuisine.
In true Moroccan style we suggest serving this soup with very quick to prepare pita bread. Bread is often used instead of knives and forks and although you can't eat all of the soup with pita bread alone, this is a superb soup for dunking bread in.
Add the curry paste, stir it in well and fry for one more minute.
Add all the remaining ingredients (except the lemon juice and spinach) and simmer for 15 minutes stirring the soup occasionally.
Serve the soup into warm bowls. Moroccan Chickpea Soup goes very well with any crusty bread but a more authentic alternative would be pita bread. Buy a pack from the supermarket and they only take a minute or two to heat through.