Recipe of the month – Spicy Morrocan chick pea soup

Low in fat, makes up 3 of your 5 a day, Serves 4. Makes a nice change on a cold day, ginger and harissa give it a bit of a kick.

75gm brown basmati rice, we thought barley or bulgar wheat would make a nice substitute for this ingredient.
1 tbsp olive oil
2 red peppers, deseeded and roughly chopped
2 garlic cloves, crushed
1tbsp grated fresh root ginger
1tsp ground cumin
1tsp ground coriander
½ tsp cinnamon
1tbsp harissa paste
2 x 400gm tins of tomatoes
400gm tin of chick peas
½ lemon, zest and juice
4 tbsp of natural yogurt
Fresh coriander

Cook rice. Heat oil and cook onion and peppers for 10min until soft. Stir in ginger, garlic and spices, cook for 1min. Add tomatoes and 750ml of water, bring to boil and simmer for 10min. Cool and then blitz in a blender, return to pan add chick peas and drained rice (or substitute ingredients). Reheat stirring and lemon and zest serve with a spoonful of yogurt and decorate with coriander.

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