I came up with this recipe on a whim one day. We had nothing planned for dinner (isn’t that how all my good recipes are created?), and I started going through our pantry and fridge in my head. We had a couple cans of beans, some carrots, onion, one lone tomato… that sounds like a good soup.
As I started chopping onions and carrots and throwing them into the pan, I decided a bit of Moroccan flair with some cinnamon, cumin and coriander with just the tiniest hint of saffron was in order. Lucky for me, it all came together beautifully, in a simple but flavorful meal for two.
Moroccan-spiced Chickpea Carrot Soup
2 tbsp olive oil
1 small onion, diced
4 medium carrots, chopped small
1 large clove (or 2 small) garlic
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp cinnamon
1/8 tsp tumeric
1/8 tsp paprika
1/8 tsp ginger
pinch saffron (if you have it, can be omitted)
1 can chickpeas (or 2 cups cooked), rinsed
1 medium vine ripe tomato, chopped
1 tsp sea salt, more to taste
black pepper, to taste
1 tablespoon fresh squeezed lemon juice
3 cups water
small handful almonds, chopped
2 tbsp fresh cilantro, chopped
1. Heat the oil on medium heat. Add onion and cook until translucent. Add carrot and continue cooking until softened, stirring occasionally. Add garlic and stir, cook for one minute. Add all spices and “toast” for 1-2 minutes.
2. Add tomato and chickpeas, stir to mix with onion and spice mixture. Add salt, black pepper to taste and lemon juice. Stir well and pour in water.
3. Bring water to a boil, reduce heat and simmer partially covered 20-30 minutes. Season to taste. Top with a sprinkle of almond and fresh cilantro. Serve hot.
What are your favorite ethnic-style dishes to prepare? I love moroccan, thai and middle eastern food but rarely prepare them at home. Usually I stick with Indian, Italian and Japanese!