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Moroccan tomato, chickpea and couscous soup

By quardart_seisey • Added over 1 year ago • Updated 2 days ago

Easy Dinner Prep: mins Cook: mins Total: mins Serves

Ingredients (for serving)

2.0 tbsp Olive Oil
1.0 unit Onion
2.0 unit Garlic Cloves
1.5 tsp Ground Coriander
1.0 tsp Cinnamon
14.0 oz Canned Chopped Tomatoes
5.0 cup Chicken Stock
1.5 tsp Salt
0.25 cup Quick Cook Couscous
1.0 unit Canned Chickpeas
1.0 tbsp Parsley
1.0 tbsp Lemon Juice

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

229.0

Calories

13.9g

Protein

42.1g

Carbs

3.1g

Fat

8.8g

Fiber

13.4g

Sugar

6.0mg

Sodium

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

HEAT 1 tablespoon of oil in a large saucepan over a medium heat. COOK the onion for 6 minutes, stirring occasionally. ADD the garlic, coriander, cumin and cinnamon and cook, stirring, for 1 minute. ADD the canned tomatoes, stock and salt, stir to combine, and bring to the boil. COVER the pot, reduce the heat to medium, and simmer for 10 minutes. STIR in the couscous and chickpeas, cover, and cook for 4 minutes. ADD the parsley and lemon juice. TRANSFER half of the soup to a blender or food processor and blend for about 15 seconds until smooth. RETURN the puree to the soup, stir in the reserved olive oil and heat through before serving.

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