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Moroccan Chick Pea Soup

moroccan chick pea soup

A delicious, healthy and filling soup full of the flavours of North Africa.


1 tsp olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1/2 tsp each ground,cinnamon, ginger, cumin and turmeric
1/4 tsp paprika*
1 16-ounce can diced tomatoes
2 cups vegetable stock or water
Salt and pepper, to taste
1 apple or pear, chopped
1/2 cup dried apricots, chopped
1 lemon, zested and juiced
2 1/2 cups cooked or canned chickpeas
2 Tbsp minced fresh mint and/or parsley
2 Tbsp sesame seeds (optional)

Heat a large soup pot over medium heat until hot. Add the oil and onion, and saute until
softened. Add the carrot and zucchini, stir and cook for 2 minutes, or until they’ve just
started to sweat. Add the spices and saute for a minute or two. Stir in the tomatoes, stock
or water,  salt, apple or pear, apricots, lemon zest and juice, and chickpeas. Reduce
the heat to low, and simmer for 30 minutes.

Just before serving, stir in the mint or parsley, spoon into bowls and sprinkle with the
sesame seeds.

Feeds 4

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