Chickpea, Saffron and Lemon Chermoula Soup

chickpea saffron and lemon chermoula soup

Chickpea, Saffron and Lemon Chermoula Soup

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A rich and indulgent soup of chickpeas, saffron and lemon. A Moroccan recipe bursting with the flavours of the Middle East.
Servings: 6
Calories: 293

Ingredients
 

  • 1 3/4 oz leek cut into 1/2 inch cubes
  • 3/4 oz peeled weight, onion, cut into 1/2 inch cubes
  • 1 3/4 oz celery cut into 1/2 inch cubes
  • 3 oz peeled weight, carrot, cut into 1/2 inch cubes
  • 2 cloves garlic peeled and crushed
  • 1 tbsp coriander seeds
  • 4 oz tomatoes
  • 5 oz canned chickpeas drained and rinsed under cold water
  • 1 3/4 pints vegetable stock
  • 3 1/2 oz peeled weight, potato, cut into 1 cm (1/2 inch) cubes
  • 2 bay leaves
  • pinch of strands saffron
  • 2 lemons halved, cut sides charred for 2-5 minutes in a hot non-stick frying pan

for the chermoula

  • 2 cloves garlic peeled and finely sliced
  • 1/2 red chilli finely chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp lemon juice
  • 2 tsp white wine vinegar
  • 4 tbsp finely chopped fresh flat-leaved parsley
  • 4 tbsp finely chopped fresh coriander leaves

Instructions

  • Put the leek, onion, celery, carrot and garlic into a large, lidded saucepan over a high heat and cook, stirring constantly, for 5 minutes, or until softened but not coloured. (You will not need any oil.) Add the coriander seeds and cook for a further 2 minutes.
  • Add the tomatoes, chickpeas, stock, potato, bay leaves and saffron, stir well and bring to the boil. Reduce the heat, cover and simmer for 20 minutes, or until the vegetables are mushy.
  • To make the chermoula, pound the garlic with the spices, lemon juice and vinegar to a smooth paste in a mortar with a pestle. Transfer to a saucepan, add the herbs and gently warm for 5 minutes to infuse the flavours. Do not boil.
  • Remove the bay leaves, then blend the soup using a hand-held blender, or use a food processor. Pass through a medium sieve into warmed serving bowls. Top with the chermoula and serve with the charred lemons for squeezing over.

Notes

COOK'S TIP
Using the charred lemons for the seasoning gives a similar flavour to pickled lemons, which taste great but have a very high salt content.
Calories: 293 kcal
Carbohydrates: 67 g
Protein: 7 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 781 mg
Potassium: 1142 mg
Fiber: 11 g
Sugar: 15 g
Vitamin A: 39691 IU
Vitamin C: 41 mg
Calcium: 127 mg
Iron: 3 mg
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