Moroccan tomato, chickpea and couscous
soup
Serves 4
Couscous adds a wonderful texture
to this Moroccan-spiced tomato soup, and the protein and fiber rich
chickpeas make this soup extra nourishing and tasty.
2 tablespoons extra virgin olive
oil
1 onion — finely chopped
2 garlic cloves — finely chopped
1½ teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
14 oz (400g) canned chopped tomatoes
5 cups chicken or vegetable stock
1½ teaspoons salt
¼ cup quick-cooking couscous
1 cup canned chickpeas — rinsed and drained
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon lemon juice
HEAT 1 tablespoon of oil in a large
saucepan over a medium heat. COOK the onion for 6 minutes, stirring
occasionally. ADD the garlic, coriander, cumin and cinnamon and
cook, stirring, for 1 minute. ADD the canned tomatoes, stock and
salt, stir to combine, and bring to the boil. COVER the pot, reduce
the heat to medium, and simmer for 10 minutes. STIR in the couscous
and chickpeas, cover, and cook for 4 minutes. ADD the parsley and
lemon juice. TRANSFER half of the soup to a blender or food
processor and blend for about 15 seconds until smooth. RETURN the
puree to the soup, stir in the reserved olive oil and heat through
before serving.
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