Tuesday, 30 January 2007

Resolution Recipe Watch

Hmm... should've waited until Feb to try another new recipe - but a chilly Sunday was perfect for Moroccan Chickpea Soup... Super easy if you use canned chickpeas (2) and lentils (1) -- not sure why you would go for dried?? Makes a great lunch the next day too.
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1 comment:

Anonymous said...

I also have a recipe for that soup, which is delicious. It came from the (US) Food Network:

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Moroccan Spiced Chickpea Soup
Recipe courtesy Dave Lieberman
Show:
Good Deal with Dave Lieberman
Episode:
Wallet Friendly Weeknight Meals



Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

7:14 pm

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