Soup with chickpeas and couscous

There are many chickpea-based vegetarian options in Moroccan cuisine. They are always hearty and bright in taste, often even spicy. Everything is in the best traditions of hot countries. This recipe is no exception to the rule.

Ingredients

• Water - 500 Milliliters Couscous - 200 Gram Tomato - 430 Gram Chickpeas - 300 Gram (canned or boiled) Vegetable broth - 1 Liter Wine - 120 Milliliters (white dry) Onions - 1 Piece Carrots - 2 Pieces Tomato paste - 1 St ... spoon Lemon juice - 2 Tbsp. spoons Olive oil - 3 Tbsp. tablespoons Lemon peel - 1.5 Teaspoons Salt - 1.25 Teaspoons Cumin - 1 Teaspoon Turmeric - 0.25 Teaspoons Ground cinnamon - 0.5 Teaspoons Paprika - 0.5 Teaspoons Cayenne pepper - 1 Pinch Garlic - 2 cloves Fresh mint - To taste

Directions

1. Heat oil in a heavy-bottomed saucepan. Fry the chopped onion in it for 4 minutes. Then add chopped garlic, salt, thyme, turmeric, cinnamon, paprika, cayenne pepper and tomato paste. Cook for another 2 minutes, stirring constantly.
2. Next, pour in the wine. Boil it off over medium heat.
3. Then add the chickpeas and diced carrots. Stir.
4. Then pour in the broth. Add finely chopped tomatoes. Bring the soup to a boil, then simmer for 15 minutes over medium heat.
5. While the soup is cooking, cook the couscous. Pour water and lemon juice (1 tablespoon) into a saucepan, add salt. Bring the mixture to a boil. Then pour it into the couscous with zest (0.5 tsp). Mix everything and leave for 5 minutes under the lid.
6. Add zest and lemon juice to the prepared soup. Place the couscous with mint in the center. Bon Appetit!