Moroccan Chick Pea Soup

Moroccan Chick Pea Soup

Moroccan Chick Pea Soup

Moroccan Chick Pea Soup

The blend of flavors in this soup are so delicious. There is a very bold taste without being overly spicy.  Great on a day like today when it is overcast and somewhat dreary outside.   Actually just good anytime…  I don’t do it in this particular recipe but you can also make my Moroccan inspired meatballs and add them to this dish to make it a little more hearty for you meat lovers out there. 

Ingredients list:

4 Tbs olive oil

1 1lb bag of dried chick peas, cooked and drained

About 12 cups of unseasoned tomato juice 

4 onions, rough chopped

4 jalapeño peppers chopped

4 stalks celery, chopped

1 whole pod garlic, finely chopped

1- 2″ node fresh ginger, finely chopped

1/2 cup white wine

1 tsp salt

1 tsp pepper

1 Tbs garlic powder

1 Tbs onion powder

1 Tbs cumin

1/4 cup fresh cilantro, chopped

Zest and juice of a lime

3 – 4 chicken bullion cubes

1 lg can coconut milk

1/4 cup chopped fresh basil

Heat the olive oil in a medium stock pot over high heat.  Add the onions, peppers and celery.  Reduce heat to medium/high and Sauté until somewhat golden, 8-10 minutes, stirring often.  Add the garlic and ginger and continue to sauté another minute, stirring constantly so garlic doesn’t burn.  Pour in the wine.  Stir for about 30 seconds the pour in the tomato liquid and the chick peas.   Add the salt,pepper, garlic powder, onion powder, bullion cubes & cumin.  Stir in the coconut milk, cilantro, and Basil.  Bring all of this back to a slow boil and make sure all of the ingredients are blended well.  Reduce heat to medium low, cover and let cook for 30 minutes.  Stir occasionally to make sure nothing is sticking to the bottom of the pot.  If it is, reduce the heat to low, cover and continue cooking.  After 30 minutes, uncover and let it continue to cook on low for another 30 minutes, stirring often. 

Serve and enjoy!!!

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