Moroccan tomato & chickpea soup with couscous

Moroccan tomato & chickpea soup with couscous

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(24 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal265
  • fat10.4g
  • saturates1.4g
  • carbs33g
  • sugars9.9g
  • fibre6g
  • protein7.3g
  • salt1.2g
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Ingredients

  • 75g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750ml low-sodium hot vegetable stock
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, chopped into small cubes
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, crushed
  • half a finger of ginger, peeled and finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1-2 tbsp ras-el-hanout
  • 1 tbsp harissa paste, plus extra to serve
  • 400g tin chopped tomato
  • 400g tin chickpea
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • roughly chopped coriander, to serve

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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lilishroom
27th Jun, 2012
Sounds amazing!! Can't wait to try making this.

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