Colorful Chickpea Soup, Moroccan Style

Summary

Ingredients

• 1 ½ cup chickpeas, dried
• 1 large can tomato (s)
• 1 large onion (s), diced
• 1 stick celery, with leaves, finely diced
• 2 tablespoon butter
• 1 teaspoon turmeric
• 1 teaspoon black pepper, freshly ground
• 0.5 teaspoon ½ cinnamon
• 1 liter vegetable stock
• 2 bunch coriander greens with stems and roots
• 1 cup lentils, green
• 50 g noodles, fine e noodles or other oriental pasta specialties
• 2 bunch parsley, leaves torn off, chopped
• 0.5 teaspoon ½ Harissa or Puree de Piments spice paste
• 1 lemon (s), cut into wedges, for garnish

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Instructions

1. Cover the chickpeas with plenty of water and soak for 8-12 hours. Pour off the soaking water, rinse the chickpeas well, then bring to the boil with 8 cups of water, reduce the heat and simmer gently, do not cover until the chickpeas are cooked - about an hour (depends on the chickpeas and probably also the water hardness, there only helps). Let cool down a little, strain, collect the cooking liquid. Should make about 2 1/2 cups, add some water if necessary.
2. Coarsely puree the strained tomatoes.
3. In a larger saucepan, sauté the onion and celery in butter (medium heat) until they are nice and soft. Add the spices, chopped coriander roots and stalks and sweat for another 3 minutes while stirring.
4. Add the pureed tomatoes, chickpeas with liquid, vegetable stock and lentils. Bring to a boil, reduce the heat and simmer gently until the lentils are cooked through - about 30 minutes.
5. Add noodles, season with harissa or chiles / chilli puree and cook for approx. 3 minutes while stirring. Add parsley and coriander greens, season with salt, remove from heat, let stand for a few minutes.
6. My remarks:
7. - as a cup I mean the large coffee mug - approx. 250 ml content.
8. - For a lighter variant you can safely leave out lentils, then the soup will also be a little thinner.
9. - 6 servings are meant as the main course.
10. - It is definitely worth soaking and cooking the chickpeas, it takes longer, but you don`t have to be careful, so it doesn`t take much time, but it tastes a lot better than canned chickpeas.
11. - Of course, you can also use fresh, skinned tomatoes, but since the soup is more likely to be prepared in the cold season, when tomatoes only taste bland, sun-ripened canned tomatoes are the better alternative;
12. - It is well known that coriander green is not popular with everyone. If you are very averse, you can only use parsley. Add the fine coriander green at the very end, if necessary also go with the coriander from the glass (Asian shop) - about 3 tablespoon;
13. - is suitable as a midnight soup or at parties.
14. - is suitable for pre-cooking - only the pasta and herbs should only be added shortly before serving.

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