Easiest Way to Prepare Moroccan Tomato Chickpea Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, moroccan tomato chickpea soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Tomato Chickpea Soup is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Moroccan Tomato Chickpea Soup is something that I have loved my whole life. They’re nice and they look wonderful.

Steps to Prepare Moroccan Tomato Chickpea Soup

To begin with this recipe, we have to prepare a few components. You can cook moroccan tomato chickpea soup using 15 ingredients and 21 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Moroccan Tomato Chickpea Soup:

1. Get 2 large ripe tomatoes/150 grams cherry tomatoes
2. Make ready 1 large white onion chopped finely
3. Get Handful freshly chopped coriander/parsley leaves
4. Make ready to taste Salt
5. Take 150 grams chickpeas
6. Make ready 1 teaspoon freshly crushed black pepper
7. Take 1 teaspoon/less red chilli flakes
8. Get handful freshly chopped kale/baby spinach leaves
9. Make ready 4 cups Vegetable stock
10. Make ready 2-3 tablespoon thick tomato puree
11. Make ready 1 small carrot peeled and sliced fine
12. Make ready 2 tablespoon cornflour(optional)
13. Take 1 tablespoon minced garlic
14. Take 1.5 teaspoon grated ginger
15. Take 2 tablespoon olive oil

Instructions

Instructions to make Moroccan Tomato Chickpea Soup:

1. Soak the Chikpeas overnight. boil it until tender the next day (you can skip this step if using canned peas)
2. Rinse thoroughly and chop the tomatoes fine
3. Chop the kale/spinach leaves if desired
4. Strain the water from the chickpeas once boiled
5. Heat oil in a heavy bottom saucepan
6. Add the garlic, ginger and carrot
7. On Low heat sauté until the garlic change colour
8. Add the boiled chickpeas, tomatoes and onion
9. Sauté for 2 minutes
10. Add the tomato purée,salt. mix well
11. Add the vegetable stock now and let it come to a boil
12. Reduce heat and cook covered
13. Make a slurry of cornflour and 2 tablespoon water
14. Once the carrot is softened and the soup reduced a bit, stir in the cornflour slurry(optional)
15. Mix well and let the soup simmer until thick
16. Lastly add the kale/spinach leaves and the seasonings
17. Mix well and let the soup simmer for a while before turning off the heat
18. That’s it! our chickpea tomato soup is ready to be served
19. Divide the soup in serving bowls, garnish with coriander leaves and enjoy while warm with breads of your choice.
20. Bon Apetit!
21. Tip:cornflour is used to thicken the soup a bit. If you like a liquidy/watery consistency, skip using cornflour

As simple as that Guide to Make Moroccan Tomato Chickpea Soup

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