EASY MOROCCAN CHICKPEA STEW
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
MOROCCAN CHICKPEA SOUP
Try something different for vegetarians with Moroccan chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
- Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium
MOROCCAN CHICKPEA SOUP
Make and share this Moroccan Chickpea Soup recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In 4-5 quart saucepan, heat oil.
- Add carrots, garlic, and onion; cook until tender.
- Set aside.
- Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
- Stir pureed mixture into saucepan.
- Add remaining ingredients including vegetable stock.
- Cover and cook for 5 minutes to heat through.
- Top with garnish if desired.
- •VARIATIONS: Substitute olive oil for safflower oil.
Nutrition Facts : Calories 331.2, Fat 17.9, SaturatedFat 2, Sodium 356.5, Carbohydrate 36.4, Fiber 8.1, Sugar 2.9, Protein 9.7
SPICED CHICKPEA SOUP
This low-fat soup is packed with storecupboard pulses, healthy grains and North African spice- use cumin, ras el hanout, ginger and cinnamon
Provided by Katy Greenwood
Categories Lunch
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.
- Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).
Nutrition Facts : Calories 211 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
MOROCCAN-STYLE CHICKPEA SOUP
I got this from the February 2005 issue of BBC Good Food and adjusted slightly for our tastes. I'm not sure how authentically Moroccan it is (when we were there we didn't come across any soups like this) but it definitely has those north-African flavours and best of all it is super healthy for you. If you don't have harissa you can use your favourite hot sauce or chili pepper.
Provided by Sackville
Categories Beans
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
- Add in the cumin and fry for another 30 seconds.
- Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
- Season with salt and pepper and simmer for 8 minutes.
- Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
- Season again and then ladle into bowls.
- Top with a bit of lemon zest and chopped coriander or parsley.
- Serve with your favourite bread.
MOROCCAN CHICKPEA SOUP
Steps:
- Prepare chickpeas:
- Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
- Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).
- Coarsely purée tomatoes in a food processor.
- Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
- Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
- Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.
More about "moroccan style chickpea soup recipes"
MOROCCAN CHICKPEA SOUP - I HEART VEGETABLES
From iheartvegetables.com
5/5 (5)Total Time 45 minsCategory SoupCalories 340 per serving
- Add the onion and cook over medium-low heat for about 10 minutes, stirring occasionally until the onion begins to soften.
- Add the tomatoes, chickpeas, potatoes, and vegetable broth and simmer for about 20-25 minutes until the potatoes are soft.
MOROCCAN HARIRA SOUP RECIPE (VEGETARIAN & GF)
From themediterraneandish.com
4.9/5 (123)Category DinnerCuisine MoroccanCalories 304 per serving
- In a large Dutch Oven, heat 4 tbsp extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened.
- Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.
- Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
MOROCCAN CHICKPEA SOUP | COOKTORIA
From cooktoria.com
- First, sauté the onion and garlic in olive oil in a large pot over medium heat for about 5 minutes.
- Add the spices (cumin seeds, cinnamon, cacao powder, paprika, and red pepper flakes) and cook for 1 minute.
- Add the diced tomatoes, sweet potatoes, and chickpeas. Fill the empty diced tomato can with clean water and add it to the pot. Add the salt and stir everything. Cover the pot with a lid and simmer for about 25 minutes, until the sweet potatoes are soft.
- Using an immersion blender, process this soup until about half is pureed. This is done to give a nice consistency to the soup. You can also scoop half of the soup into a blender and puree it there.
MOROCCAN-INSPIRED CHICKPEA SOUP - CONNOISSEURUS VEG
From connoisseurusveg.com
20-MINUTE MOROCCAN CHICKPEA SOUP
From gimmesomeoven.com
MOROCCAN CHICKPEA SOUP - FOOD WITH FEELING
From foodwithfeeling.com
MOROCCAN CHICKPEA SOUP - SPICE CRAVINGS
From spicecravings.com
MOROCCAN STYLE CHICKPEA SOUP | TASTY KITCHEN: A …
From tastykitchen.com
MOROCCAN SPICED LENTIL & CHICKPEA SOUP | REBEL RECIPES
From rebelrecipes.com
AUTHENTIC MOROCCAN CHICKPEA SOUP RECIPE FROM MARRAKECH
From grantourismotravels.com
OUR BEST CHICKPEA RECIPES • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
HARIRA: MOROCCAN LENTIL AND CHICKPEA SOUP
From feastingathome.com
MOROCCAN CHICKPEA SOUP (VEGAN, GLUTEN-FREE) - NOT ENOUGH …
From notenoughcinnamon.com
MOROCCAN CHICKPEA SOUP
From veggiedesserts.com
HARIRA RECIPE – MOROCCAN TOMATO SOUP WITH CHICKPEAS AND LENTILS
From tasteofmaroc.com
25 BEST USES FOR CANNED CHICKPEAS
From tastingtable.com
EASY MEDITERRANEAN CHICKPEA SOUP RECIPE
From themediterraneandish.com
MY GRANDMOTHER’S IRAQI JEWISH SAMBUSAK ARE THE PERFECT APPETIZER
From myjewishlearning.com
MOROCCAN BEEF, TOMATO AND CHICKPEA STEW (HARIRA)
From 177milkstreet.com
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #beans #african #easy #vegan #vegetarian #moroccan #dietary #spicy #chick-peas-garbanzos #free-of-something #taste-mood
You'll also love