So many soups, so little time. Learn to make soup and the possibilities are endless and will get you through the harshest of winters. This one uses the North African spice blend Chermoula, a mix of aromatic spices such as garlic, cumin, coriander, parsley, paprika and chilli. I get mine from Spice Mountain but there are many versions of it in both powder and paste form that are easily available online or in a good deli. It is great as a marinade or for getting real flavour into soups or stews.
This recipe does call for dried chickpeas that have been soaked for 12 hours but canned chickpeas will work just as well if you’re throwing together a midweek supper in a hurry. A bit of feta and fresh coriander or parsley over the top, along with a squeeze of lemon juice, gives the whole thing a fresh and zingy feel while at the same time the comfort and warmth that a bowl of soup gives us all.
Enjoy!
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 shallot
- 2 teaspoons Chermoula powder
- 350g dried chickpeas, soaked in water for 12 hours (or a can of chickpeas will work perfectly)
- 1 can chopped tomatoes
- A few handfuls of Cavalo Nero or kale
- Enough feta cheese to crumble some over at the end
- Juice of 1 lemon
Instructions
Finely chop the shallot and soften in olive oil over a medium heat for 5 minutes.
Add the Chermoula powder (or paste, if using) and cook for 30 seconds.
Add the tin of chopped tomatoes. Fill the can with water and add to the pan.
Mix well and bring to the boil. Add the chickpeas and kale and cook for 15-20 minutes. Add more water if needed.
Season with salt, pepper and a squeeze of lemon juice.
Serve with some crumblings of feta, some sliced red chilli and some coriander leaves.
Notes
If you don't have chermoula, 'ras-al-hanout; would be a good substitute, or even garam masala. Any green veg will work well if you don't have kale: green beans, broccoli or cabbage for example.
