Tuesday, February 20, 2018

Moroccan Chickpea and Lemon Couscous Soup

"I did not expect this to be so hot, and I did NOT expect this to be SO GOOD!"
-The seven-year-old's ringing endorsement

(Adapted from)
This came together very easily, and two out of three kids devoured it (the third is on strike from any vegetables that aren't peas or corn at the moment). The flavors are all familiar, but a bit exotic combined in this way.

·         2 Tablespoon olive oil
·         1 whole onion, chopped
·         2 whole large garlic cloves, minced
·         1 Tablespoon tomato paste
·         1 teaspoon kosher salt
·         1 teaspoon ground cumin
·         1/2 teaspoon paprika
·         1/2 teaspoon ground cinnamon
·         1/4 teaspoon ground turmeric
·         1/8 teaspoon cayenne
·         1/2 cup dry white wine
·         2 whole carrots, peeled and chopped
·         2 cups cooked chickpeas (if canned, drain and rinse)
·         4 cups vegetable broth
·         14.5 ounces diced tomatoes (1 can)
·         1 Tablespoon butter
·         1 Tablespoon fresh lemon juice
·         1 teaspoon lemon zest

Lemon Couscous Ingredients

·         3 cups water
·         3 Tablespoons fresh lemon juice
·         1/2 teaspoon kosher salt
·         1 1/2 cups dry uncooked couscous
·         1 teaspoon lemon zest
·         Fresh mint, thinly sliced, for garnish
In a large soup pot, heat olive oil over medium heat. Add onion and cook until softened, 4 minutes. Stir in garlic, tomato paste, salt, cumin, paprika, cinnamon, turmeric and cayenne pepper, cooking for 1-2 minutes. Add white wine and reduce until almost completely evaporated. Add carrots and chickpeas, stirring to combine with spices.
Add vegetable broth and diced tomatoes and bring to a boil. Lower heat and simmer for 15 minutes.
While the soup simmers, prepare the couscous. In a small saucepan, bring water, lemon juice and salt to a boil over medium high heat. Remove saucepan from heat and stir in couscous and lemon zest. Cover and let stand for 5 minutes. Uncover the couscous and fluff using a fork.
Once soup finishes simmering, remove from heat. Using an immersion blender, lightly puree soup, leaving it slightly chunky. Stir in butter, lemon juice and lemon zest. Top each bowl of soup with a mound of lemon couscous and sprinkle with fresh mint.

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