Spicy moroccan chick pea soup
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Oct 2012, p90)
Recipe type: Starter
Cuisine: Moroccan
Serves: 4
Ingredients
- 75g brown basmati rice
- 1tbsp olive oil
- 1 large onion, roughly chopped
- 2 red peppers, deseeded and roughly chopped
- 2 garlic cloves, crushed
- 1tbsp fresh root ginger, grated
- 1tsp ground cumin
- 1tsp ground coriander
- ½tsp cinnamon
- 1tbsp harissa paste
- 2*400g can chopped tomatoes
- 400g can chickpeas, drained and rinsed
- ½ lemon, zest and juice
- 4tbsp low-fat natural yoghurt
- 28g coriander, leaves picked
Instructions
- Cook rice according to pack instructions. Meanwhile, heat oil in large pan and cook onion and peppers for 10mins until softened. Stir in garlic, ginger, spices and harissa, cooking for 1min, then add tomatoes and 750ml water. Bring to boil, cover and simmer for 10mins.
- Using stick blender or food processor, blitz soup, then return to pan and add chick peas and cooked rice. Cook for 2-3mins to heat through, season and stir in lemon zest and juice. Divide between 4 bowls and top with spoonful of yogurt and sprig of coriander leaves.
Nutrition Information
Calories: 274 Fat: 7.2g Saturated fat: 1.3g Carbohydrates: 41g Sugar: 16.2g Salt: 0.5g Fibre: 7.3g Protein: 11.3g
