Moroccan recipe for 4 people, takes only 45 mins; recipe has couscous, olive oil, vegetable stock, onion, carrot, garlic clove, ginger, ras-el-hanout, harissa paste, chopped tomato, chickpea, lemon and coriander.
Moroccan tomato & chickpea soup with couscous
Course: Moroccan
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: roughly chopped coriander, to serve
- Garlic Clove: 4 garlic cloves, crushed
- Olive Oil: 3 tbsp olive oil
- Onion: 1 large onion, finely chopped
- Chopped Tomato: 400g tin chopped tomato
- Vegetable Stock: 750ml low-sodium hot vegetable stock
- Carrot: 1 carrot, chopped into small cubes
- Couscous: 75g couscous
- Chickpea: 400g tin chickpea
- Lemon: juice 1/2 lemon
- Ginger: half a finger of ginger, peeled and finely chopped
- Harissa Paste: 1 tbsp harissa paste, plus extra to serve
- Ras El Hanout: 1-2 tbsp ras-el-hanout
Directions
- Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
- Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
- Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
