Moroccan Tomato Chickpea Soup With Couscous Recipes

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MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS



Moroccan tomato & chickpea soup with couscous image

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 13

75g couscous
3 tbsp olive oil
750ml low-sodium hot vegetable stock
1 large onion, finely chopped
1 carrot, chopped into small cubes
4 garlic cloves, crushed
half a finger of ginger, peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste, plus extra to serve
400g tin chopped tomato
400g tin chickpea
juice ½ lemon
roughly chopped coriander, to serve

Steps:

  • Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
  • Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
  • Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium

MOROCCAN CHICKPEA SOUP



Moroccan Chickpea Soup image

Categories     Soup/Stew     Pasta     Tomato     Chickpea     Fall     Cilantro     Parsley     Gourmet

Yield Makes 6 (main course) servings

Number Of Ingredients 15

1 1/2 cups dried chickpeas
8 cups water
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
3 tablespoons unsalted butter
1 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon cinnamon
2/3 cup chopped fresh cilantro
4 cups vegetable broth (preferably organic) or chicken broth
1 cup lentils
2 oz dried _capellini,_broken into 1-inch pieces, or fine egg noodles (3/4 cup)
1/2 cup chopped fresh parsley
Accompaniment: lemon wedges

Steps:

  • Prepare chickpeas:
  • Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
  • Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).
  • Coarsely purée tomatoes in a food processor.
  • Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
  • Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
  • Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

COUSCOUS WITH TOMATOES, OKRA AND CHICKPEAS



Couscous With Tomatoes, Okra and Chickpeas image

Okra is popular in the North African cuisines of Tunisia and Algeria, where it is also dried. Because you don't cut it up, the okra doesn't become slimy. It contributes great flavor to the stew. Very high in dietary fiber, okra is a great source of vitamins A, C, B complex and the phytonutrients glutathione, xanthin, lutein and beta carotene, all believed to have antioxidant properties. For the best texture and flavor, look for the smallest pods you can find

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 18

1 pound okra
Salt to taste
1/2 cup red wine vinegar or cider vinegar
2 tablespoons olive oil
1 large onion, chopped
2 to 4 large garlic cloves (to taste), minced
Salt, preferably kosher, to taste
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
1 pound tomatoes, grated, or peeled, seeded and chopped
2 cups chickpeas, soaked for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley
A bouquet garni consisting of 8 sprigs cilantro
1 large sweet red pepper, seeded and cut in large dice
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving (optional)
1/2 cup chopped fresh parsley, or a mixture of parsley and cilantro or mint
2 to 2 2/3 cups couscous (1/3 cup per serving)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 1 minute and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Add the chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
  • Meanwhile, trim the stems off the okra and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra and rinse thoroughly. Set aside.
  • After 1 1/2 hours, season the chickpeas with salt to taste and add the harissa, tomato paste, red pepper and okra. Bring back to a simmer and simmer 30 to 45 minutes, or until okra and beans are tender. Remove a cup of broth to use for flavoring the couscous. Stir in the chopped fresh herbs and simmer another few minutes. Taste and adjust salt. The stew should be spicy and flavorful.
  • Reconstitute and steam the couscous (see recipe). Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 5 grams, Carbohydrate 82 grams, Fat 7 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 655 milligrams, Sugar 10 grams

MOROCCAN CHICKEN AND COUSCOUS SOUP



Moroccan Chicken and Couscous Soup image

Quick From Scratch Soups & Salads - Food & Wine. WINE: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body. Berry-flavored zinfandel.

Provided by dicentra

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons cooking oil
1 onion, chopped
1 lb boneless skinless chicken thighs (about 4)
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 sweet potato, peeled and cut into 3/4-inch cubes (about 1/2 pound)
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 cup tomato puree
1 quart water
2 cups canned low sodium chicken broth or 2 cups homemade stock
1/2 cup couscous
1/3 cup chopped fresh parsley

Steps:

  • In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
  • Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
  • Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.

MOROCCAN-STYLE CHICKPEA SOUP



Moroccan-Style Chickpea Soup image

I got this from the February 2005 issue of BBC Good Food and adjusted slightly for our tastes. I'm not sure how authentically Moroccan it is (when we were there we didn't come across any soups like this) but it definitely has those north-African flavours and best of all it is super healthy for you. If you don't have harissa you can use your favourite hot sauce or chili pepper.

Provided by Sackville

Categories     Beans

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 stalks celery, chopped
2 tablespoons ground cumin
1 -2 teaspoon harissa, to taste
600 ml hot vegetable stock
1 (400 g) can chopped tomatoes
1 (400 g) can chickpeas, rinsed and drained
200 g broad beans, shelled (frozen are okay)
1/2 juice and lemon, zest of
4 tablespoons fresh coriander or 4 tablespoons parsley, chopped

Steps:

  • In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
  • Add in the cumin and fry for another 30 seconds.
  • Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
  • Season with salt and pepper and simmer for 8 minutes.
  • Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
  • Season again and then ladle into bowls.
  • Top with a bit of lemon zest and chopped coriander or parsley.
  • Serve with your favourite bread.

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