Winter has finally set in, in my part of the world !
It was really sunny and hot till the weekend, but on Sunday the temperatures really dropped...My little one heads off to school really early in the morning and we now have to bundle him up in his woollens...The days are pretty warm, but the evenings get really chill
Made Moroccan chickpea soup with harissa and some thyme roasted potatoes to go with it, for dinner last night
There's this lovely restaurant for Mediterranean food here in Ahmedabad called Souq, which we have been frequenting regularly since they opened. Had this chickpea soup here for the first time and loved it - everything on their menu is really really good !
Last month I was in Bombay for a few days and on one of our shopping sprees, my cousins and I landed up in Moshe's thrice in one day ! Its a lovely cafe, that serves Mediterranean and some super awesome desserts !! We first went to the one that's in the Fab India store at Kalaghoda. While one cousin was helping an uncle with his shopping, the other one and I chatted endlessly about food ! We then ran up to the Moshe's there and picked up some kiwi and green apple jam and a bottle of harissa...
We went to another Moshe's for lunch and the third for dessert after our shopping had drained us out and we needed the sugar rush to keep us going !
Harissa is a hot chilli paste, popular in North African cooking. Add it to pasta, soup, couscous to make a spicy tasty difference. This can be made at home
With this store bought harissa on hand, I decided on the chickpea soup with harissa. Got the recipe from OneTribeGourmet, a blog that's a visual treat !
Moroccan Chickpea soup with harissa
Recipe Source - One Tribe Gourmet
What you need -
1 cup cooked chickpeas / kabuli chana / garbanzo beans
3 cups of stock (I used the liquid from cooking the chickpeas)
1 small onion
5-6 cloves garlic
2 tomatoes / 6-8 ripe cherry tomatoes
1/2 tsp saffron threads
1/2 tsp roasted and powdered cumin seeds
1/2 tsp chilli powder
1/4 tsp black pepper powder
1/2 tsp salt
4 tbsp olive oil
1 tsp harissa sauce
1 tbsp lemon juice
1/4 cup chopped cilantro / coriander leaves
What you do with it -
Soak the chickpeas overnight in a pot of water and then cook in pressure cooker / stove top
Drain and reserve the water
Chop the onion, garlic and tomatoes
Heat 2 tbsp olive oil in a deep pan
Add the garlic and onion and saute until translucent
Add the cumin powder, saffron threads, salt, pepper and chili powder
Saute for 2 mins and then add the tomatoes
Add the cooked chickpeas along with the stock or the water the chickpeas were cooked in
Mix well and cover and allow to simmer for about half an hour
Add chopped coriander lemon juice and let it simmer for 10 more minutes
Use a hand held blender to pulverize the chickpeas but don't mash it up completely
Spoon into the soup bowls and garnish with coriander leaves, lemon wedges, a spoon on olive oil and a tsp of harissa sauce
Serve hot !