Maroccan chickpea soup with harissa
<<Serves 4 people
- 200 g dried chickpeas, soaked overnight in a large dish of water
- 50 ml olive oil
- 1 medium-sized onion, finely chopped
- 1 clove garlic, minced
- ½ leek, thin half rings
- ½ carrot, diced
- 2 stems celery, cut in 1⁄2 centimeter-thick arcs
- 3 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. ground coriander seed
- 40 g tomato paste
- 4 vine tomatoes
- 500 ml water
- 1 red bell pepper, roasted, diced
- 2 ¾ tsp. lime juice
- sea salt
- —
- harissa see here
Rinse the softened chickpeas in a colander. Put them in a pan and add water until the chickpeas are fully covered. Bring to a boil on high heat with a pinch of sea salt. Remove foam and cook the chickpeas for about 90 minutes until soft and ready. Rinse them.
Heat the olive oil in a large pan and fry the onion, garlic, leek, carrot and celery. After 5 minutes, add the cumin, chili powder and the coriander seeds and fry all together. Cut a cross in the bottom of each vine tomato, dip them in boiling water, pull their skin off and cut them into cubes. Put them in the pan, together with the tomato paste and pumpkin. Add water, until fully covered. Cook the pumpkin done on low heat. Then, first add 2⁄3 chickpeas. Blend the remainder chickpeas with some water and put them in the pan. Stir and leave the soup simmer on low heat for about 10 minutes. Finally, stir in the roasted bell pepper and the lime juice. Season with sea salt. Serve the soup with green harissa.
