Moroccan Chickpea Soup
Jyoti's Tasty Tip:
Make sure all your vegetables are cut small, almost as the size of the chickpeas to look pretty. I used a lot of spices here. Don’t worry it’s going to taste good and that makes it authentic Moroccan. This is one of the most requested soups in the hot bar. Most of you are wondering what’s the trick. No tricks, only the combination of spices and lots of care. Try it! If you make too much, you can refrigerate it. But then you will find it becomes a stew. You can eat it that way or just add water to make it back into a soup (don't forget to adjust the seasonings).
Remember, it's all about the taste! Chef Jyoti
Yield: 6 - 8 servings
Difficulty: easy
Ingredients: 3 tablespoons Spectrum Naturals extra-virgin olive oil 1 teaspoon cumin seeds 1 teaspoon cumin powder 1 teaspoon curry powder 1 teaspoon paprika 1 teaspoon cinnamon powder 1 organic yellow onion, diced small 3 cloves garlic, minced ½ organic green pepper, diced in small cubes ½ organic red pepper, diced in small cubes 2 cups organic cauliflower, cut into small flowerets 1 cup Muir Glen organic crushed tomato or tomato puree 5 cups filtered water 2 bay leaves 2 tablespoon basmati rice, rinsed 2 teaspoon Frontier vegetable broth powder Sea salt and black pepper ½ bunch organic cilantro, chopped |
Directions:
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