- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 265
- Fat Content: 10.4g
- Saturated Fat Content: 1.4g
- Carbohydrate Content: 33g
- Sugar Content: 9.9g
- Fiber Content: 6g
- Protein Content: 7.3g
- Sodium Content: 1.2g
Moroccan tomato & chickpea soup with couscous
- couscous - 75g couscous
- olive-oil - 3 tbsp olive oil
- vegetable-stock - 750ml low-sodium hot vegetable stock
- onion - 1 large onion, finely chopped
- carrot - 1 carrot, chopped into small cubes
- garlic-clove - 4 garlic cloves, crushed
- ginger - half a finger of ginger, peeled and finely chopped
- ras-el-hanout - 1-2 tbsp ras-el-hanout
- harissa-paste - 1 tbsp harissa paste, plus extra to serve
- chopped-tomato - 400g tin chopped tomato
- chickpea - 400g tin chickpea
- lemon - juice 1/2 lemon
- coriander - roughly chopped coriander, to serve
- 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.
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.