Fast Moroccan Soup

Emergency supper! I had almost nothing in the cupboards the other day, but was delighted to scrabble together a few bits and pieces and make them into something warm, beautiful, and fulfilling. This soup is chunky and full of bite, spiced with lovely cumin, and pepped up with some lovely zingy preserved lemon. This is ready in 15 minutes, but it sure doesn’t taste like it.

If you want to make it extra filling, tear up some bread, drizzle with olive oil and smoked paprika, and bake at gas mark 5 for 5 minutes whilst you’re waiting for the soup to heat- this makes really nice croutons.

Serves 2

Ready in 15 minutes

STUFF

  • 1 pepper
  • 2 spring onions
  • Tin of tomatoes
  • Tin of chickpeas
  • 1 tbsp. cumin
  • 2 tbsp. sliced olives or finely chopped preserved lemon
  • Chilli flakes, to taste

HOW TO

  • Get a medium saucepan on a medium-high heat, and add a splash of oil.
  • Roughly chop your pepper and spring onions, and fry for 4-5 minutes. On this occasion, a bit of catching or charring is a good thing.
  • Stir in your cumin, and chilli flakes if you’re a spicy one
  • Add the tin of tomatoes, and then half fill the tin with hot water- pour that in too
  • Finally, add the chickpeas (drained), and a grinding of salt and pepper
  • Stir everything well, and bring to the boil.
  • That’s it! Go eat!
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2 Comments Add yours

  1. Love this recipe – not least because is great inspiration for how I can use my preserved lemons!

    Liked by 1 person

    1. Hahaha, preserved lemons make life so much better!

      Liked by 1 person

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