| Ingredients |
- 2 T olive oil
- 2 carrots, diced
- ¾ c onoin, minced
- ½ c red bell pepper, minced
- 2 cloves garlic, minced
- ¾ t cumin
- 15 oz chickpeas, soaked and cooked or canned, drained, and rinsed
- 3 c vegetable stock
- 2 T lemon juice
- 2 t fresh thyme, minced
- ½ t ground pepper
- ¼ t turmeric
- dash cayenne pepper
- salt
- 1 T parsley, minced
- several T red pepper coulis or harissa
- cracked black pepper
|
| Directions |
Heat oil over medium heat. Sauté carrots, onion, bell pepper, and
garlic, stirring occasionally, until just starting to become tender, about 6
minutes. Meanwhile, place chickpeas, 1 c stock, and lemon juice in
blender and purée until smooth.
Add cumin to vegetables and stir for 30 seconds, then add chickpea
purée, remaining stock, thyme, ground pepper, turmeric, and cayenne.
Increase to high heat, bring to a boil, reduce heat, cover, and simmer until
carrots are tender, about 10 minutes. Add parsley, taste, and adjust
seasonings.
Ladle into bowls and garnish with a bit of red pepper coulis,
cracked pepper, and a parsley sprig. |
Recipe:
Moroccan Chickpea Soup
Adapted
from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette
Mitchell.
