Moroccan soup with chickpeas and tomatoes

Colorful and steaming, this soup with flavors will warm your body and taste buds.

Ingredients for 2 persons

  • 400 g of cooked chickpeas (canned)
  • 400 g of chopped tomatoes and their juice (canned)
  • 100 g of onions
  • 1 teaspoon of garlic powder
  • 1 teaspoon of mild curry
  • 1 teaspoon of cumin powder
  • 1 tablespoon of olive oil
  • 300 ml of water
  • 2 tablespoons of fresh parsley leaves
  • Salt
  • Pepper

Directions

Step 1:

Drain the chickpeas and rinse with water. Set aside.

Do not dispose of the juice from the chickpeas can!!! It is not useful for this recipe, but it can be useful for other recipes! Surprisingly, this juice can replace egg whites in recipes… discover my recipe of 100% vegan chocolate mousse – click on this link

Step 2:

Peel and rinse the onion under water.

Cut the onion in half and remove the bulb.

Mince finely the onion.

Step 3:

In a saucepan, mix the oil, onion, curry, garlic and cumin. Cook over medium heat (5/10), stirring regularly.

The onion must become translucent but must not brown. If the onions stick in the pan: lower the intensity of the fire, add a little water in the pan and mix.

Step 4:

When the onions are tender, add in the pan:

– Chopped tomatoes and their juice

– Drained chickpeas

– Chopped fresh parsley leaves

– Water.

Mix. Season with salt and pepper to taste.

Step 5:

Put a lid on the pan and simmer over medium heat (5/10) for 30 minutes.

After 30 minutes of cooking, your soup is ready to be eaten.

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