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Moroccan Sweet and Sour Soup

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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
This recipe does what is says on the tin. It's sweet, it's spicy, it's sour, and it's delicious! Moroccan food is all about flavour and colour, and this gluten-free/wheat-free dish is an explosion of both.


  • 1 onion (chopped)
  • 1 carrot (diced)
  • 1 red pepper (diced)
  • 1 green pepper (diced)
  • 8 dried apricots (chopped)
  • 4 cloves of garlic (crushed and chopped)
  • 2 inch piece of fresh root ginger (peeled and chopped finely)
  • 400 gr can of chopped tomatoes
  • 400 gr can of chickpeas (drained and rinsed)
  • Juice of half a lemon
  • 2/3 tablespoons of chopped fresh coriander (cilantro)
  • 1 pint (approx. 2 1/2 cups) of chicken stock/vegetable stock/water
  • 1/4 teaspoon of dried cinnamon
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1 tablespoon of tumeric
  • 1 tablespoon of paprika
  • 1/2 teaspoon dried chilli flakes
  • 1/4 teaspoon of black pepper
  • Salt to taste

Olive oil for frying

  • *Dairy Free

*Vegetarian/Vegan Options: Use vegetable stock

  • *Vegetarian/Vegan Options: Use vegetable stock


  • STEP 1
    Fry the onions and peppers until soft.
  • STEP 2
    Add the other ingredients, except for the fresh coriander, and bring to the boil. Simmer for 35/45 minutes.
  • STEP 3
    Stir in the fresh coriander and serve.

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A star rating of 4 out of 5.1 rating

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