MOROCCAN CHICKPEA & NOODLE SOUP

MOROCCAN CHICKPEA & NOODLE SOUP

MOROCCAN CHICKPEA & NOODLE SOUP

 

Ingredients | Serves 4-6

  • 2 onions, roughly chopped 

  • 2 celery sticks, chopped 

  • 1x 400g tin chopped tomatoes 

  • 25g fresh coriander 

  • 20g fresh parsley 

  • 1 tsp ground black pepper 

  • ½ tsp ground turmeric 

  • 1 cinnamon stick 

  • 1 tsp ground ginger 

  • 1 ½ tsp salt 

  • ½ tbsp olive oil 

  • 1 lite boiling water 

  • ½ x 400g tin chickpeas, drained and rinsed

  • 35g rice noodles, crushed by hand 

  • 1 tsp of butter or ghee 

  • Handful of pitted dates, chopped, to garnish 

  • Bread, and lemon wedges to serve 

SHOP THE LOOK

Method

  1. Place the onions, celery, tomatoes, coriander and parsley in a food processor and process until smooth. Pure the purée ingredients into a large pan. Add the spices, salt and olive oil and bring to the boil, then simmer for 15 minutes, stirring occasionally. 

  2. Add the boiling water, turn up the heat and boil for 20 minutes, until the liquid has reduced and thickened. 

  3. Add the chickpeas, noodles and ghee, turn the heat to low and simmer for 5 minutes. 

  4. Serve the soup in bowls, garnished with chopped dates, with bread and l, if you like, lemon wedges to squeeze in. 

 
 
Recipe from p86 from Together

Recipe from p86 from Together

 
Nihal Shah