Nothing more comforting than holding a warm bowl of steaming hot soup , a
comfort food which is both delicious and healthy.
especially this chickpeas soup which is very filling too. Serve it with some
crusty bread, couscous or rice on side and you got a meal.
Weekend this time was a very lazy affair, after a late lunch
with friends, no one wanted to have a full routine dinner and I had some cooked
chickpeas in the refrigerator. Option was to make a tomato soup and a chickpeas
salad to go with it, while browsing on BBC
good food I found this recipe of Moroccan chickpeas soup which I found quite
interesting, so with some changes here and there tried this.
with a hint of saffron which makes it exotic.I served it hot with a big spoonful of steamed rice over it, and as I always say my always ready for food hungry boy had a big bowl of rice with a good amount of soup, Looks like Punjabi genes can never stop trying that combo
Moroccan Chickpea Soup Recipe
Cooking Time: 15-20
Serves: 6 persons
Serving Suggestion: Serve in a big bowl. Add some steamed rice or a crusty bread to make a complete meal of it.
2 tablespoons olive oil, plus
more for drizzling
5 cups vegetable broth
1 small red onion minced
1 maggi stock cube
2 cups fresh tomato puree
10-15 strands saffron
½ teaspoon ground cumin
½ teaspoon red pepper powder (or to taste)