Chickpea Moroccan Flatbread Recipes

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MOROCCAN CHICKPEA SOUP



Moroccan Chickpea Soup image

This recipe has been posted here for play in ZWT9 - Morocco. This recipe is from : Good Food magazine, February 2005. A simple vegetarian soup, served with flatbread for your enjoyment.

Provided by Baby Kato

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, chopped
2 teaspoons ground cumin
600 ml hot vegetable stock
400 g plum tomatoes with garlic, chopped
400 g chickpeas, rinsed and drained
100 g frozen broad beans
1/2 lemon, juice and zest of
1/2 cup fresh coriander or 1/2 cup fresh parsley

Steps:

  • Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
  • Tip in the cumin and fry for another minute.
  • Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
  • Simmer for 8 minutes.
  • Throw in broad beans and lemon juice, cook for a further 2 minutes.
  • Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
  • Serve with flatbread.

Nutrition Facts : Calories 186.5, Fat 4.9, SaturatedFat 0.6, Sodium 432.2, Carbohydrate 29.8, Fiber 6.3, Sugar 1.7, Protein 7

MOROCCAN CHICKPEA CASSEROLE



Moroccan Chickpea Casserole image

Flavorful dish that does a decent job of hiding eggplant's texture.

Provided by tradingtrio

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h5m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
2 onions, minced
4 cloves garlic, chopped
2 eggplants, cut into chunks
1 red chile pepper, chopped
2 teaspoons cumin seeds
2 teaspoons coriander seeds, lightly crushed
1 teaspoon saffron threads
1 teaspoon salt
4 cups drained and rinsed canned chickpeas
½ cup pitted large green olives
½ cup basmati rice
1 thin-skinned lemon, thinly sliced
2 ½ cups vegetable broth
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
  • Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 68.6 g, Fat 9.3 g, Fiber 15.9 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 1406.9 mg, Sugar 7.6 g

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