Recipe by Sackville
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.
Top Review by Irmgard
We just loved this soup. It makes just the right quantity for a couple of meals for two. I made it with vegetable stock and I didn't add any broad beans or harissa, since the copy I printed off was from the Good Food Channel website and they didn't list those ingredients. I will have to try it with harissa next time. I served it with garlic-chili pita crisps.
- 14.79 ml vegetable oil
- 1 medium onion, finely chopped
- 2 stalk celery, chopped
- 29.58 ml ground cumin
- 4.92-9.85 ml harissa, to taste
- 600 ml hot vegetable stock
- 400 g can chopped tomatoes
- 400 g can chickpeas, rinsed and drained
- 200 g broad beans, shelled (frozen are okay)
- 1 juice and lemon, zest of
- 59.16 ml fresh coriander or 59.16 ml parsley, chopped
Directions See How It's Made
- 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.