Moroccan tomato & chickpea soup with couscous

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• lili shroom

  27 June 2012

  lili shroom commented on this recipe

  Sounds amazing!! Can't wait to try making this.

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• Diane

  27 June 2012

  Diane rated and commented on this recipe

  

  Made this tonight for lunch tomorrow but had a sneaky cup already. Added a bit more spice and about another tablespoon of harissa. Its so yum. My couscous was Ainsley's spice sensation. Might use a bit more ginger next time and I chopped up my veg in the mini chopper first. I'll be making this time and time again.

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• Becky

  27 June 2012

  Becky commented on this recipe

  Made this today, really nice soup, made my own Harissa paste to put in the soup, but forgot to take out the chilli seeds so it was a little hotter than it probably would have been had I taken them out. Still good though. Will definitely make this again.

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• frill

  03 July 2012

  frill commented on this recipe

  I have it on the stove...and it tastes - and smell amazing! :) Unfortunately I couldn't find ras el hanout, used a Moroccan seasoning from ASDA instead!

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• Elizado

  05 July 2012

  Elizado rated and commented on this recipe

  

  really tasty - only served two as a main evening meal

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• Sarah

  08 July 2012

  Sarah rated and commented on this recipe

  

  Wowser I don't know if it was my asda Harris a paste or if I accident put in too much but this blew my head off it was so hot. I'm usually ok with hot food so I must have done something wrong. The rest of the flavours/textures were lovely.

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• Anneli

  09 July 2012

  Anneli rated and commented on this recipe

  

  This is really tasty. Quite spicy so maybe I'll add a dollop of yoghurt next time with it. Looks v similar to this one: http://www.bbcgoodfood.com/recipes/527628/spiced-tomato-and-couscous-soup- Shame I couldn't search/find this on BBC Good Food - I wonder why not? Also, the ras-el hanout was surprisingly easy to find. My local Morrisons stocked it.

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• Frantic Flapjack

  10 July 2012

  Frantic Flapjack rated and commented on this recipe

  

  This was really lovely and a bit unusual with the addition of the couscous. I made my own ras-el-hanout as had all the spices in the cupboard. I used a quarter teaspoon of each spice and 4 cardamoms. Didn't have any harissa paste so used a heaped teaspoon of Madras paste. I found the lemon wasn't needed.

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• marie-louise

  04 October 2012

  marie-louise commented on this recipe

  Recipe sounds fantastic must try it especially as the evenings are closing in and getting colder!!

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• Alimat

  09 October 2012

  Alimat rated and commented on this recipe

  

  Lovely soup, nice different taste, made the spice mix with 1/2 tsp each of ground cinnamon, coriander, cumin, turmeric and black pepper plus about 1/4 tsp nutmeg, one clove and the seeds from one green cardamom, didn't have fresh ginger so use 1/2 tsp ground, added some celery too as it needed eating up. Didn't have couscous or fresh coriander but fine without - a big hit and nice and easy to make.

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• Reluctant publicist

  24 October 2012

  Reluctant publicist rated and commented on this recipe

  

  Excellent soup!

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• buggerzinha

  24 October 2012

  buggerzinha rated and commented on this recipe

  

  This is an absolutely delicious soup! Let it cook a bit longer to reduce it a bit more. Maybe a little less stock would do instead. Tried it without and with some natural yoghurt - both is lovely! I'm not a big eater but I'd say the amount is for two rather than four portions.

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• laurabee

  28 November 2012

  laurabee rated and commented on this recipe

  

  Lovely authentic tasting soup!!

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• buggerzinha

  05 January 2013

  buggerzinha commented on this recipe

  Made this fab soup again tonight. I had some leftover red bell peppers and chestnut mushrooms, so I just put them in, too. Also doubled the amount of chickpeas and tomatoes. Sooo yummie! Will freeze the remains. :) One of my favourite recipes here! Thanks!

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• buggerzinha

  05 January 2013

  buggerzinha commented on this recipe

  Made this fab soup again tonight. I had some leftover red bell peppers and chestnut mushrooms, so I just put them in, too. Also doubled the amount of chickpeas and tomatoes. Sooo yummie! Will freeze the remains. :) One of my favourite recipes here! Thanks!

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• Austeja

  20 January 2013

  Austeja rated this recipe

  

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• plumbjob

  16 March 2013

  plumbjob rated and commented on this recipe

  

  Just made this for lunch with a few changes to what I had in, so tagine paste instead of Harissa and made up my own ras el hanout. Very tasty though will get the Harissa next time as like a bit more spice. I also blended it before adding the couscous.

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Ingredients

• 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

PER SERVING

265 kcalories, protein 7.3g, carbohydrate 33g, fat 10.4 g, saturated fat 1.4g, fibre 6g, sugar 9.9g, salt 1.2 g

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