Moroccan Chickpea Soup Ⓥ

• Dutch oven with lid
• wooden spoon
• blender

• 2 T olive oil
• 2 carrots, diced
• ¾ c onion, 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

Heat oil over medium heat. Sauté carrots, onion, bell pepper, and garlic, stirring occasionally, until just starting to become tender, about 6 minutes.

Meanwhile, combine 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 and all the spices.

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 sprig of parsley.

Also try my recipe for Tunisian chickpea soup.

Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.

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