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
- 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
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.