Updated: Aug 31, 2018
Serves 5 Skill Easy Cook 1 hour
Try this healthy version of the classic Moroccan Soup.
2 tbsp olive oil 1 red pepper (deseeded & finely chopped) 3 celery (finely chopped) 1 red onion (finely chopped) 2tsp ginger (grated) pinch salt and pepper pinch saffron 1 tbsp tomatoe puree 1 tsp smoked paprika 2 tsp ground cumin 2 x 200g tinned mixed bean salad (drained) 1 x 400g tin chickpeas (drained) 1 x 400g tin chopped tomatoes 1 tsp ground coriander 1 tsp coriander seeds 1 tsp ground cinnamon 700 mls beef stock 2 tsp tumeric 1 tsp cumin seeds 1 red chilli 6 garlic (crushed) 250g mixed grains (wheat, barley, spelt precooked) 1 lemon (juice) 20 pitted green olives (chopped in half) fresh parsley for garnish
Heat the olive oil in a large pan over a medium heat and fry the onion, garlic, and ginger until onion starts to soften. Tip in the spices and red chilli, stir briefly, then pour in the chopped tomatoes, tomatoe puree and stock. Add the chickpeas, red pepper, celery, mixed bean salad and bring to the boil. Cover the pan and leave to simmer for 30 mins. Add in the precooked mixed grains. Add lemon juice, olives and cook uncovered for a further 10 mins (add more stock if required). Cook until mixed grains and vegetables are tender. Season with salt and pepper. Garnish with fresh parsley and serve in bowls. Enjoy!