Although the weather has been mild and warm lately I’ve already thrown myself into soup making. I really love trying different recipes, and old favourites, every autumn and winter. The week before last I made Curried Sweet Potato from the River Cottage Veg book, last week it was my old fave Chilli lentil and tomato soup. The recipe is here, blogged a few years ago, if you fancy making it. Times flies etc when you’re blogging…
This morning it’s so much cooler that I made a batch of soup for our lunch. It’s Moroccan tomato and chickpea soup with couscous from the Good Food website. Spicy and hearty this is a goodie. I used 400g of homegrown tomatoes, rather than a can, as we’re still ripening bowlfuls around the house. (My ipad is on 2% so this post is a race against time!)
Moroccan tomato and chickpea soup with couscous
By Barney Desmazery
- 75g couscous
- 3 tbsp olive oil
- 750ml hot vegetable stock
- 1 large onion, finely chopped
- 1 carrot, chopped into small cubes
- 4 garlic cloves, crushed
- half a finger of ginger, peeled and finely chopped
- 1-2 tbsp ras-el-hanout
- 1 tbsp harissa paste, plus extra to serve
- 400g tin chopped tomatoes
- 400g tin chickpeas
- juice ½ lemon
- roughly chopped coriander, to serve
- Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
- Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
- Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Recipe from bbcgoodfood.com
:: I used only 1 tbsp of olive oil for the veg and none in the couscous
:: I omitted the chickpeas, it was filling enough without
:: Blended half the soup in my liquidiser as it was a bit ‘skinny’ for me with all the cherry tomatoes, it was a lovely consistency
:: Used 1 3/4 tbsp of ras-el-honout as it was all I had left, but that was perfect for a good spicy kick with the harissa
What are you up to?