This moroccan soup is a wonderful quick dinner any day of the week!
Author:Vicki - Five Spot Green Living
Category:Vegetarian
Cuisine:Moroccan
Ingredients
Scale
4 tablespoons olive oil
1 onion, chopped
3 garlic cloves, crushed
1 tablespoon paprika
1 tablespoon coriander
2 teaspoons cumin
2 thyme sprigs
pinch of red pepper flakes
1 can chickpeas, rinsed or 1 cup dry chickpeas, soaked and boiled
6 cups vegetable stock
1 large potato
2 carrots, sliced
2 celery stalks, sliced
3 tomatoes, chopped
3 tablespoons fresh cilantro
salt and pepper
Instructions
Heat the oil in a saucepan. Add the onion and garlic and dry for 5-7 minutes or until softened and beginning to brown. Add the paprika, coriander and cumin and stir for 2 minutes.
Add thyme, red pepper flakes, chickpeas and stock. Bring to a boil, then cover the pan and simmer the soup for 40 minutes.
Add the potato, carrots, celery, tomatoes and cilantro to the pan. Cover and simmer for a further 30-40 minutes or until the chickpeas and vegetables are tender.