Moroccan chickpea hotpot

As soon as the weather starts to chill, our thoughts turn to hearty veggie soups and stews…

ourkitchengarden.net

From the garden: onion, garlic, celery, carrot, coriander
Recipe source: Melissa
Serves: 6 at home or 24 tastes

Equipment:

  • Kettle
  • Chopping boards and knives
  • Stockpot
  • Wooden spoon
  • Measures – jug, tablespoon, teaspoon, ¼ teaspoon
  • C0lander
  • Paper towel
  • Scissors
  • Serving bowls
  • Ladle

 

Ingredients:

  • 1 litre boiling water and a tablespoon of bouillon (or 1 litre stock)
  • 1 brown onion
  • 2 garlic cloves
  • 2 celery sticks
  • 1 large carrot
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground ginger
  • A pinch of ground cinnamon
  • 2 tins diced tomatoes
  • 1 tin chickpeas
  • A small handful fresh coriander

What to do:

  • Fill the kettle and set it to boil.
  • Peel and coarsely chop the onion. Peel and crush the garlic.
  • Wash and trim the ends from the celery and thinly slice. Wash, peel and finely chop the carrot.
  • Heat the oil in the stockpot over medium-low heat. Add the onion, celery and carrot and cook, stirring occasionally, for 7 minutes or until the onion is soft. Add the garlic, ground cumin, sweet paprika, ground ginger and the ground cinnamon and cook, stirring, for 1 minute or until aromatic.
  • Add the tomato and hot water and bouillon (or stock) and bring to the boil over high heat. Reduce the heat to medium and simmer, partially covered, for 10 minutes.
  • Rinse and drain the chickpeas and add to the pot, cooking for 2 minutes or until heated through. Season with salt and pepper.
  • Wash and pat the coriander dry and finely snip with scissors into tiny pieces.
  • Ladle the soup among serving bowls. Sprinkle with coriander and serve immediately.

Notes: What does cumin smell like? Where does the bouillon live? What is a hotpot?

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