Sunday, January 25, 2009
Moroccan-style lentil and chickpea soup
From the cookbook fresh from the vegetarian slow cooker this amazing spicy soup will fill you with happiness. It was a big hit at Soup Sunday.
1 Tbsp olive oil
1 med-size yellow 0nion chopped
1 small carrot, chopped
3 garlic cloves, chopped
1/2 tsp peeled and minced fresh ginger
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground cardamom
1/2 cup dried lentils, picked over and rinsed
1 x 14.5 oz plum tomatoes drained and chopped (I used a can of pre diced tomatoes)
1 x 15.5 oz can chickpeas, drained and rinsed
6 c vege stock
1 Tbsp fresh lemon juice (I actually forgot to add this )
1 to 2 tsp harissa sauce to taste (recipe follows)
salt and pepper
Heat oil and add onions, carrots, and garlic and cook until softened. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the veges.
Transfer the mixture to a slow cooker and add the lentils, tomatoes, chickpeas, and stock; cover and cook on low for 8 hours.
About 10 min before serving add the lemon juice and harissa; season with salt and pepper. A small bowl of harissa may be placed on the table for those who wish to add more.
Harissa Sauce
4 dried red chilies, stemmed and seeded
2 large garlic cloves, peeled
1 Tbsp olive oil
3/4 tsp ground caraway seeds ( I used whole seeds)
3/4 tsp ground coriander
1/2 tsp salt
3 Tbsp water
Place the chiles in a bowl and add boiling water to cover and let soak for 5 mins.
Drain the chiles and place them in a food processor. Add the garlic, oil, caraway, coriander, and salt; process until pureed. Add the water and process until smooth. Transfer sauce to a tightly covered container and store in the refrigerator until ready to use. Properly stored, it will keep for several weeks.
1 Tbsp olive oil
1 med-size yellow 0nion chopped
1 small carrot, chopped
3 garlic cloves, chopped
1/2 tsp peeled and minced fresh ginger
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground cardamom
1/2 cup dried lentils, picked over and rinsed
1 x 14.5 oz plum tomatoes drained and chopped (I used a can of pre diced tomatoes)
1 x 15.5 oz can chickpeas, drained and rinsed
6 c vege stock
1 Tbsp fresh lemon juice (I actually forgot to add this )
1 to 2 tsp harissa sauce to taste (recipe follows)
salt and pepper
Heat oil and add onions, carrots, and garlic and cook until softened. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the veges.
Transfer the mixture to a slow cooker and add the lentils, tomatoes, chickpeas, and stock; cover and cook on low for 8 hours.
About 10 min before serving add the lemon juice and harissa; season with salt and pepper. A small bowl of harissa may be placed on the table for those who wish to add more.
Harissa Sauce
4 dried red chilies, stemmed and seeded
2 large garlic cloves, peeled
1 Tbsp olive oil
3/4 tsp ground caraway seeds ( I used whole seeds)
3/4 tsp ground coriander
1/2 tsp salt
3 Tbsp water
Place the chiles in a bowl and add boiling water to cover and let soak for 5 mins.
Drain the chiles and place them in a food processor. Add the garlic, oil, caraway, coriander, and salt; process until pureed. Add the water and process until smooth. Transfer sauce to a tightly covered container and store in the refrigerator until ready to use. Properly stored, it will keep for several weeks.
