Soup with chickpeas and couscous

soups 618 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Soup with chickpeas and couscous
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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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

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!

Soup with chickpeas and couscous



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

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

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!

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