Karina’s Moroccan Inspired Chick Pea Soup Recipe

Recipe originally posted March 2006.


I made this savory, lipsmacking soup in my slow cooker. I love recipes that cook themselves. And it’s dairy-free, to boot.


Ingredients:


3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon GF curry paste (red or green), or gluten-free curry powder, to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste


Add just before serving:


1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired

Instructions:


Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions.

Or if you’re in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Serves 4.

We ate this soup as it is, with no embellishments, but it would also be lovely with a cool dollop of organic Greek yogurt, and a sprinkle of chopped fresh mint or cilantro.