Moroccan Chickpea Soup
from Tara
INGREDIENTS
1-2 tbsp oil
1 large onion, chopped
2 tsp garlic mince (or 2 cloves)
1-2 tsp minced ginger (or 1tbsp grated ginger)
1.5 tsp cumin
1.5tsp ground coriander
1 tsp turmeric
0.5tsp sweet paprika
0.25tsp cinnamon
0.25 cup plain flour
4 cups water
750ml vegetable stock
2 cans of chickpeas, drained and rinsed
3-4 Roma tomatoes, chopped
pinch of cayenne pepper
1-3 tsp tabasco sauce (to taste)
juice of 1 lemon
1 tbsp fresh coriander, chopped, to serve
METHOD
1. Heat oil in a pot and sautee the onion, garlic and ginger
2. Add cumin, ground coriander, turmeric, paprika, cinnamon. Cook/stir til fragrant
3. add flour and 2 cups of the water, stirring til it thickens. Gradually add the other 2 cups of water and the vegetable stock. Stir til it boils
4. reduce heat and simmer uncovered for 5 minutes
5. Add the chickpeas and tomatoes, stir and return to the boil
6. reduce heat and simmer uncovered for 20-30 minutes, til chickpeas are tender.
7. Add the cayenne and tabasco sauce and lemon juice. mix well.
8. Serve with fresh coriander on top and toasted pide bread.
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