31 May 2012
moroccan-spiced soup to warm the cockles of your heart
MM normally prefers blended soups, but with chickpeas and quinoa this one has a lovely thick base already, and somehow feels more wholesome with the veggies still recognisable. It's so very filling and satisfying, with lots of flavour and a bit of a bite thanks to the cayenne pepper.
The ultimate in virtuous comfort food.
What's your favourite comfort food on a grey day dear readers?
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 large carrots diced
• 1 tablespoon Moroccan seasoning*
• 2 cups vegetable or chicken stock
• 1 litre of water
• 1 cup quinoa, rinsed
• 2 medium zucchini, diced
• 1 can chickpeas, drained, rinsed
• 1/3 cup Greek-style yoghurt
• 1/4 cup fresh flat-leaf parsley, roughly chopped (optional)
*You can either purchase a Moroccan spice mix or make your own blend by mixing together the following spices:
• ½ tsp each of: ground nutmeg, ground cumin and ground coriander
• ¼ tsp each of: allspice, ground ginger, cinnamon and cayenne pepper
1. Spray a large saucepan with cooking spray or use a small quantity of oil to cook onions and garlic on low-medium heat until translucent then add carrots and cook until they are tender.
2. Stir in spice mix and stir for around 1 minute.
3. Add stock, water and quinoa and bring to the boil, then reduce to simmer and cook for around 25 minutes, or until quinoa is soft.
4. Add zucchini and chickpeas and simmer for a few minutes until zucchini is soft, but not overcooked.
5. Service with a generous dollop of Greek-style yoghurt and chopped parsley.
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