Moroccan grilled pepper and chickpea soup

WHAT TO EAT TONIGHT

Moroccan grilled pepper and chickpea soup

This chunky, hefty soup is full of flavour and spice, and great with toasted wholemeal pittas

Posted

Added on

This chunky, hefty soup is full of flavour and spice, and great with toasted wholemeal pittas

Posted

  • SERVES 4
  • PREPARATION TIME 15 minutes
  • COOKING TIME 25 minutes
  • 2 onions, peeled and chopped
  • 3 red peppers, deseeded and cut into thin strips
  • 1 tsp salt
  • 2 x 400g tins of chopped tomatoes
  • 2 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp freshly ground black pepper
  • 1 bay leaf
  • 2 tsp lemon zest
  • 2 x 400g tins of chickpeas
  • 2 carrots, finely sliced
  • 2 tbsp oil
  • 1 head of garlic
  • 2 tbsp harissa paste
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 600ml vegetable stock or water
  • Juice of 1 lemon
  • 1 tbsp honey/maple syrup/agave syrup
  • Large bunch of fresh flat-leaf parsley
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. Put the onions, carrots and red peppers into a mixing bowl. Add the oil and salt, mix well, then spread the veg out on a baking tray. Roast in the oven for 20–25 minutes.
  3. Remove the outer layer of skin from the garlic and chop the top off, leaving the tips of the cloves revealed. Place on a rack in the oven to bake at the same time as the veg.
  4. In a large family-size pot, put the chopped tomatoes, harissa, cumin, ground coriander, smoked paprika, cinnamon, black pepper, stock, bay leaf, lemon juice, one teaspoon of the lemon zest and the honey/maple syrup/agave syrup. Turn the heat up high, bring to the boil, then reduce to a simmer.
  5. Drain and rinse the chickpeas and add to the pot.
  6. Once the veg and garlic are cooked, take them out of the oven. Squeeze the garlic cloves out of their skins (they should be really mushy and gooey), chop them roughly and add to the pot with the roasted veg. Check the seasoning and add salt and black pepper if required. Cook for a further five minutes.
  7. Roughly chop the parsley and stir three-quarters of it into the soup. Garnish with the rest of the chopped parsley and lemon zest.

Recipe extracted from The World Of The Happy Pear

Recipe extracted from The World Of The Happy Pear

The World Of The Happy Pear by David Flynn and Stephen Flynn

Published by Penguin

£ 18.99

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Tagged in:
Vegetarian
Soup
Entertaining

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