The Veggie Sisters

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Moroccan chickpea soup & new giveaway

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Good morning, lovely people! Today we are excited because we will talk about Cate Lawrence’s ebook called Soups, salads and sides. Cate, owner of the blog A Travelling Cook. In this book you will find recipes for slads, sides, soups, salad dressing and sauces. All of them are vegan, healthy, packed with nutrients! They are easy to make and require simple ingredients. Many of them can easily stand as a light meal. The moroccan soup caught our eye from the very first moment we saw it. It is a comfort meal, bursting with flavours. You should try it! Some of our favourite recipes are: the speedy pea and broccoli soup, the nettle pesto, the spicy peanut sauce and the tortilla de patates. 50c from each book goes to charities. Cate gives the chance to two readers to win 2 copies of her delicious ebook  Soups, salads and sides
The giveaway begins today and expires next Friday at midnight. Two lucky readers will win 2 copies of the ebook Soups, salads and sides. To enter the giveaway all you have to do is leave a comment here under this post or at the relevant post on our facebook page or instagram account. Good luck to all of you! Happy weekend!

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Ingredients (serves 6):
1/4 cup olive oil
1 large onion, diced
6  cloves garlic, diced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sweet paprika
2 cups pumpkin, peeled and diced
2 carrot, diced
2 tins (or about 800grams) chopped tomatoes
2 tins (or about 800grams) chickpeas, drained and rinsed well
4 cups vegetable stock or water
1 teaspoon sugar
Salt and pepper to taste
1 cup quinoa

Μαροκινή σούπα ! - Moroccan chickpea soup !
Μαροκινή σούπα

Directions:
Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until the onions begin to turn translucent. Add spices and cook another 1-2 minutes until fragrant (but don’t let them burn). Add pumpkin and carrots and stir well. Add tomatoes, chickpeas, stock, and
sugar. Season with salt and pepper to taste. Bring to a simmer, then lower heat to low and gently simmer for 30 minutes or until quinoa is tender. Serve soup, drizzled with olive oil and a shake of dukkah perbow.

Μαροκινή σούπα ! - Moroccan chickpea soup !
Μαροκινή σούπα