Tuesday, 12 August 2014

Moroccan Vegetable & Chickpea Soup


Even though it's the height of summer my body still craves hot food (as evidenced by my ever-present oatmeal breakfast bowls) and most people will agree that soup is the ultimate warming dish. This soup is inspired by the Moroccan cuisine and is comprised of chunky vegetables, sweet and succulent raisins, tender chickpeas and warming spices - this combination of ingredients creates a delicious, nutritious and comforting meal which is perfect for sharing with friends and family members alike.



Ingredients
Serves 4 - 6
  • 2 onions, chopped into small pieces
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 4 cups of water
  • 2 x 400g cartons/cans of chopped tomatoes
  • 2 x 400g cartons/cans of chickpeas
  • 1 aubergine, cut into bite-sized chunks
  • 2 medium/large carrots, peeled and chopped into coins
  • 1/2 cup raisins
  • 1 large handful of spinach


Method

Heat a small amount of oil (I use coconut) in a large saucepan over a low heat. Add the chopped onions and fry them gently for about 10 minutes, until they're tender but not brown. 

Mix in the spices until they cover the onion completely then add the water, chopped tomatoes, chickpeas, aubergine, carrots and raisins. Turn the heat up and bring the soup to a boil then let it simmer for about 30 minutes, or until the vegetables are soft and tender. Stir in the spinach just before serving to make sure it retains its vibrant green colour. 

Enjoy this soup as a family meal or store any leftovers in an airtight container in the fridge for 3 - 4 days.




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