Spice things up with chickpea recipes

Moroccan chickpea soup
The cumin, cinnamon and lemon give this soup an exotic taste. If you want thicker soup, purée ½ cup (125 mL) or more of the vegetables and return to the soup before adding the pasta.

Makes 6 to 8 servings

Ingredients

• 1 tbsp. (15 mL) olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• Pinch red chili flakes
• 1 tsp. (5 mL) cumin
• 1⁄4 tsp. (1 mL) cinnamon
• 1 carrot, chopped
• 1 rib celery, chopped
• 1 28 oz. (796 mL) can plum tomatoes, with juices, chopped or puréed
• 3 cups (750 mL) chicken or vegetable stock or water
• 2 cups (500 mL) cooked chickpeas 
(or one 19 oz./540 mL can, rinsed 
and drained)
• ½ cup (125 mL) broken up spaghettini or angel hair pasta
• Salt and pepper to taste
• 1 tbsp. (15 mL) lemon juice
• 2 tbsp. (30 mL) chopped fresh 
cilantro

 
Preparation
Heat oil in a large saucepan or Dutch oven. Add onion, garlic, chili flakes, cumin and cinnamon. Cook gently 2 to 3 minutes until very fragrant.

Add carrot and celery; cook until tender, about 5 minutes. Add tomatoes and stock; bring to a boil. Stir in chickpeas; cook gently for 15 minutes.

Add pasta and cook 5 minutes longer or until tender. Season with salt and pepper. Stir in lemon juice and cilantro.