Moroccan tomato & chickpea soup with couscous

Name: Moroccan tomato & chickpea soup with couscous
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 75 grams couscous; 3 Tbsps olive oil; 750 milliliters low-sodium hot vegetable stock; 1 large onion, finely chopped; 1 small carrot, chopped into small cubes; 4 garlic cloves, crushed; 1 serving half a finger of ginger, peeled and finely chopped; 1 Tbsp ras-el-hanout; 1 Tbsp harissa paste, plus extra to serve; 400 grams tin chopped tomato; 400 grams tin chickpea; 1 juice lemon; 1 serving roughly chopped coriander, to serve

Moroccan tomato & chickpea soup with couscous is a dairy free main course. This recipe makes 4 servings with 388 calories, 13g of protein, and 14g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. This recipe from BBC Good Food requires juice of lemon, harissa paste, vegetable stock, and onion. It will be a hit at your Autumn event. Users who liked this recipe also liked Moroccan Tomato Couscous Chickpea Soup, SOUPER SUNDAY RETURNS + Moroccan Chickpean and Couscous Soup, and Moroccan Couscous and Chickpea Salad.

Instructions

Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil.

Ingredients you will need

Salt And Pepper

Couscous

Cooking Oil

Equipment you will use

Bowl

Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.

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Stock

Equipment you will use

Bowl

Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened.

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Carrot

Onion

Cooking Oil

Equipment you will use

Sauce Pan

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.

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Ras El Hanout

Harissa

Garlic

Ginger

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.

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Chickpeas

Tomato

Lemon

Stock

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.

Ingredients you will need

Coriander