An earthy and spicy soup which is quick to prepare and short on cooking time. It can easily be frozen and often tastes better when de-frosted and re-heated. Serve with pita bread.
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 them
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.
Pour the olive oil into a pan on medium heat and then add the chopped onion and celery. Fry them for 12 to 15 minutes so that the onions are softened but not browned.
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.STEP 2
Add the lemon juice and spinach and stir gently for two minutes.
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.
Moroccan Chickpea Soup