Skinny Moroccan Chickpea Soup

How many of you start your new year with a resolution and end up saying ‘bye bye’ to it within the very first week of the year? I totally admit I do; always! When I was a kid, it was almost like a ritual in my home to promise a resolution in New Year eve and try to keep it as long as possible. It used to be monitored by my father in general and being a spoil brat I always used to find the loopholes and free myself from those promises.

That is the reason I never uttered the word ‘resolution’ afterwards. But in the current year I was taken down by ‘Bhatty’ and had to admit I’ll try to follow a healthy routine (inclusive healthy food; yaak)! And see again, when we have reached at the end of year suddenly I remember about the ‘R’ thing; not to mention Bhatty had lost the tap long back. Lol.

May be I’m too early for next year (not again!) but it’s always better to start today than tomorrow. Nope, I’m not going to swear another word but I’ll definitely have a healthy weekend before I hit the party hard on the last week of the year.

Here my choice of a quick healthy dinner always includes soup, salad and some freshly baked fish/chicken. My today’s pick is Skinny Moroccan Chickpea Soup to start my healthy weekend. It is a very healthy and low fat soup. Unlike typical soups it is packed with flavors; preciously aromatic African spices and loaded with chickpeas. If you are looking for fulfilling and satisfying soup, your search ends here.

So start a healthy weekend with the recipe of Skinny Moroccan Chickpea Soup.

Preparation Time: 15 mins

Cooking Time: 30 mins

Resting Time: 00 mins

Total Time: 45 mins

Yield: 6 servings

Ingredients:

Chickpea: 300g, soaked overnight (if using canned version then use directly; no need to soak)

Red onion (medium): 1, chopped

Celery stalk: 1, chopped

Red bell pepper: 1, chopped

Tomato (medium): 2, chopped

Garlic cloves: 4-5

Ginger: 1 tbsp, grated

Red/green Chili: 2, chopped (preferable red)

Parsley: handful

Cumin seeds: ½ – 1 tsp

Cumin powder: 1 tsp

Turmeric powder: ½ – 1 tsp (optional)

Cinnamon powder: ¼ tsp

Nutmeg powder: ¼ tsp (optional)

Harissa paste: 1 tsp (optional; strictly for heat lovers)

Lemon juice: 1 tbsp

Lemon zest: 1 tsp

Olive oil: 1 tbsp

Honey: 1 tbsp

Salt to taste

Vegetable stock: 600ml

Equipment:

Nonstick saucepan/wok

Preparation:

Rinse and clean the soaked chickpea under running water and set aside. Heat oil in the nonstick saucepan/wok on high flame. Add cumin seeds & half of the chopped chili in the oil and sauté for 30 secs. Allow to splutter but be careful not to burn.

Add garlic, onion and celery in the pan. Stir well and cover to cook for 4-5 mins or until vegies are soft but not browned.

Next add tomato and red pepper together and cook for 8-10 mins, covered. When the veggies turn soft add harissa paste, ginger, turmeric, cumin power, cinnamon powder with rest of the chili and sauté for 30 secs or until raw smell is gone.

Turn off the flame and allow the mixture to cool. Once cool enough to handle blend the mixture with hand mixer or in food processor. Now add half of the stock and set the pan back on flame. Allow to boil the liquid. Add chickpea with rest of the stock into the pan. Sprinkle nutmeg powder (if using any) and continue cooking for another 10-15 mins, covered. Once chickpeas are done, adjust the amount of liquid according to personal preference. Add salt, honey and lemon juice and switch off the flame. Transfer to the serving bowls.

Reference: http://caloriecount.about.com/

Sprinkle lemon zest on top of each bowls of Skinny Moroccan Chickpea Soup. Garnish with fresh parsley and lemon wedges. Serve hot. Fresh seasonal green salad goes best with this soup. Or if you are looking for more fulfilling meal add few slices of crusty bread or fresh pita/flat bread.

Here are few more ‘Winter Soup’ recipes:

Chicken Manchow Soup Creamy Broccoli Soup (Vegan)

Feeling blessed!

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