MOROCCAN CHICKPEA AND VEGETABLE SOUP
A fresh, vibrant, tasty soup perfect for any time of the year
- 1 Tbsp olive oil
- 1 red onion, peeled & diced
- 1 stick celery, trimmed & diced
- 1 large carrot, peeled & diced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 4 cups vegetable stock
- 4oz/113g dried apricots, diced
- 14oz/397g/397g/113g can chopped tomatoes
- 2 Tbsp tomato puree
- 14oz/397g/397g/113g can chickpeas, rinsed & drained
- ¼ cup couscous
Warm a tablespoon of olive oil in a casserole dish over a high heat. Add the onion, celery and carrot to the pan and cook for 5 minutes until just golden. Add the cumin and coriander and cook for a further minute until fragrant.
Add all the remaining ingredients, other than the couscous, to the pan. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
Place the lidded pot into your Wonderbag and seal it for 2 to 3 hours. Unseal the Wonderbag and remove the lid from the pot. Scatter the couscous over the soup and quickly cover with the lid again. Leave to stand for a further 10 minutes to steam the couscous. Mix together, season to taste, then ladle into bowls and serve with crusty bread.