Soup With Chickpeas And Couscous - A Step By Step Recipe With A Photo

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Video: Soup With Chickpeas And Couscous - A Step By Step Recipe With A Photo

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Soup With Chickpeas And Couscous - A Step By Step Recipe With A Photo
Soup With Chickpeas And Couscous - A Step By Step Recipe With A Photo
Anonim

There are many chickpea-based vegetarian options in Moroccan cuisine. They are always hearty and bright in taste, often even spicy. Everything is in the best traditions of hot countries. This recipe is no exception to the rule.

Cooking description:

Many will be interested in learning about how to make soup with chickpeas and couscous, because the dish is suitable for lean and vegetarian meals. Another important base is tomatoes, which will give a sour taste and beautiful color. The rest of the spices will also decorate the recipe, by the way, the proportions can be varied at your discretion.

Purpose: For lunch / For dinner

Main ingredient: Vegetables / Legumes / Cereals / Chickpeas / Couscous

Dish: Soups

Cuisine geography: African / Moroccan

Diet: Lean dishes / Vegetarian food

Ingredients:

  • Water - 500 Milliliters
  • Couscous - 200 Grams
  • Tomato - 430 Grams
  • Chickpeas - 300 Grams (canned or boiled)
  • Vegetable broth - 1 Liter
  • Wine - 120 Milliliters (white dry)
  • Onions - 1 Piece
  • Carrots - 2 Pieces
  • Tomato paste - 1 tbsp the spoon
  • Lemon juice - 2 Tbsp. spoons
  • Olive oil - 3 tbsp. spoons
  • Lemon zest - 1.5 Teaspoons
  • Salt - 1.25 Teaspoons
  • Cumin - 1 Teaspoon
  • Turmeric - 0.25 Teaspoons
  • Ground cinnamon - 0.5 Teaspoons
  • Paprika - 0.5 Teaspoons
  • Cayenne Pepper - 1 Pinch
  • Garlic - 2 Cloves
  • Fresh mint - To taste

Servings: 4

How to make Chickpea Couscous Soup

1. Heat oil in a heavy-bottomed saucepan. Fry the chopped onion in it for 4 minutes. Then add chopped garlic, salt, thyme, turmeric, cinnamon, paprika, cayenne pepper, and tomato paste. Cook for another 2 minutes, stirring constantly. 2. Next, pour in the wine. Boil it down over medium heat. 3. Then add the chickpeas and diced carrots. Stir. 4. Then pour in the broth. Add finely chopped tomatoes. Bring the soup to a boil, then simmer for 15 minutes over medium heat. 5. While the soup is cooking, prepare the couscous. Pour water and lemon juice into a saucepan (1 tablespoon), add salt. Bring the mixture to a boil. Then pour it into the couscous with zest (0.5 tsp). Mix everything and leave covered for 5 minutes. 6. Add the zest and lemon juice to the prepared soup. Place the couscous with mint in the center. Enjoy your meal!

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