Moroccan Tomato Couscous Chickpea Soup

Name: Moroccan Tomato Couscous Chickpea Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1/2 cup couscous ({I used whole wheat}); 3 Tablespoon olive oil; 1/2 sweet onion (chopped); 3 garlic (minced); 1 carrot (peeled and chopped); 1 celery stalk (chopped); 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon red pepper ({cayenne pepper}); 1/4 teaspoon cinnamon; 2 teaspoon coriander; 1 teaspoon turmeric; 28 oz. plum tomatoes (peeled); 4 cups vegetable broth ({you could use chicken broth}); 1 - 15 ounce chickpeas (rinsed and drained); 1/2 cup cream (milk or coconut milk); Salt and pepper to taste

Moroccan Tomato Couscous Chickpea Soup is rich in spices and flavors. Vegetables and plum tomatoes are simmered with rich spices like turmeric, paprika and cinnamon while couscous and chickpeas add texture and protein.

Prep10 min
Cook40 min
Total50 min
Makes6 servings
Calories239

Ingredients

6 servings

1/2 cup couscous ({I used whole wheat})
3 Tablespoon olive oil
1/2 sweet onion (chopped)
3 garlic (minced)
1 carrot (peeled and chopped)
1 celery stalk (chopped)
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon red pepper ({cayenne pepper})
1/4 teaspoon cinnamon
2 teaspoon coriander
1 teaspoon turmeric
28 oz. plum tomatoes (peeled)
4 cups vegetable broth ({you could use chicken broth})
1 - 15 ounce chickpeas (rinsed and drained)
1/2 cup cream (milk or coconut milk)
Salt and pepper to taste

Method

1
Cook the couscous according to the package.
2
While the couscous cooks heat the olive oil in a large pot over medium heat. Add the onion and begin to sauté for 2 minutes.
3
Add the garlic, carrots and celery and a dash of salt and continue to sauté until the vegetables become soft.
4
Add the spices and continue to sauté for 2 more minutes.
5
Put the plum tomatoes, vegetable broth and chickpeas and simmer on low for 30 minutes, stirring occasionally.
6
Add the cream in and stir well. Simmer for 2 more minutes. Add salt and pepper to taste.
7
Separate half of the soup into a large mixing bowl and either puree using an immersion blender or using a blender. Return the pureed soup back into the soup pot and mix well.
8
In soup bowls put a few spoonfuls of couscous in the bottom, ladle the soup on top and garnish as you wish {fresh cilantro, crushed red pepper, lemon wedges and extra chickpeas}.
9
Serve alongside Naan bread for dipping.