Moroccan-style soup
By Claire
About This Recipe
This easy Moroccan-style soup creates a great base to use up any cooked meat you may have leftover.
Recipe Tags
Instructions
Ingredients
- 2 tbsp olive or sunflower oil
- 1 large onion, finely sliced
- 1 tsp ground cumin
- 2 tbsp harissa paste, ideally rose harissa
- 400g tin chopped tomatoes
- 400g tin chickpeas or lentils, drained and rinsed
- 600ml water or stock, made with 1 chicken or vegetable stock cube
- salt and freshly ground black pepper
Method
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Heat the oil in a large saucepan and gently fry the onion for 6–8 minutes, or until softened and lightly browned, stirring regularly. Add the cumin and harrisa paste and cook for 1 minute more, stirring constantly.
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Add the tomatoes to the pan and bring to a simmer. Cook for 2 minutes, stirring constantly.
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Tip in the chickpeas or lentils and stir in the water or stock. Bring to a simmer and cook for 5 minutes, stirring occasionally. Season well with salt and freshly ground black pepper.
Nutritional Information
sunflower oil
onion
cumin
harissa
chopped tomatoes
chickpeas
vegetable stock
black pepper
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Reviews & Comments
Moroccan-style soup