Something delicious for winter.
Spicy Moroccan Soup
Recipe:
Ingredients :
50g chickpeas
50g pinto beans or (haricots)
100g green lentils, rinsed
3 Tbsp olive oil
1 garlic cloves, finely chopped
1 onion, chopped
1 tsp ground black cumin (or ground cumin)
1 tsp ground coriander
1 tsp caraway seeds
1/2 tsp cayenne
1 tsp turmeric
2 carrots, chopped
2 potatoes, chopped
3 celery stalks, finely chopped
2.5 cm piece of fresh ginger root, finely chopped
500g tomatoes, blended
1 L diluted basic vegetable stock
Sea salt and fresh ground black pepper to taste
2 tbsp lemon juice
Instructions :
Rinse and soak the chickpeas and pinto beans overnight.
Rinse again and place in a saucepan with the lentils.
Add lots of water and cook for 30 minutes.
Meanwhile heat the oil gently in a soup pan. Stir-fry for 5 minutes. Add the spices, then carrots, potatoes, celery and ginger. Stir-fry for 5 minutes. Add tomatoes and simmer.
Drain the cooking water off the pulses and rinse them.
Add pulses to the pan together with the stock. Bring to boil and simmer for 45 minutes, adding more water if necessary. Season, add lemon juice.
Serve.
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