Moroccan Chickpea & Spinach soup
It's not often I don my chef's hat and tie on a clean pinny but I fancied making some soup yesterday and tried this one. I like the taste of Moroccan food and I was not disappointed with this.. The only thing I would say is that I like spicy foods so went with the full teaspoon of chilli but others might like to try a bit less. Simple to make too.
Moroccan Chickpea & Spinach Soup
Ingredients;
2 tablespoons of extra virgin Olive Oil
2 large onions, finely chopped
2 cloves of garlic, crushed
1 ½ teaspoons ground cinnamon
1 teaspoon chilli powder
2 tablespoons of tomato puree
150g dried apricots, chopped
Rind of 1 lemon
6 teaspoons of lemon juice
1.5 litres of veg stock (I used three Knorr stock pots in 1.5L of boiling water)
250g (or a can) of chickpeas
200g fresh Spinach, shredded
Natural yoghurt (for garnish)
Method;
Fry the chopped onion gently in the oil for five minutes. Add the garlic, cinnamon and chilli (if required) and cook for 3 minutes. Add the puree, apricots, lemon juice and rind and cook for a further three minutes. Add 1.5 Litres of veg stock (I used three of those Knorr stock pots). Add the chickpeas, cover the pan and cook gently for twenty minutes.
Allow to cool slightly then blitz in a blender or with a hand blender. Add the spinach, stirring it in until it has wilted and softened.
Add a swirl of natural yoghurt when served.
That should make enough for six servings and I'm looking forward to some more later today.