I love soup during winter times since they are easy to make and amazing to have. Also I like to put some heavy duty in my soup like Quinoa and ton of vegetables. It gives a great depth to the soup and also fills you up. This is my attempt at making a version of Moroccan soup.
I didn’t add too much spice in this one since I wanted to try and give this to my son (well, the attempt didn’t work out!). But nonetheless, this was a wonderful soup. Next time, I intend to add some more heat to it.
1 can garbanzo beans
1 cup spinach (or any other greens)
1 small diced onion
2 garlic cloves – minced
1 carrot medium diced
1 can diced tomatoes
2 tablespoons tomato paste (optional)
1 tablespoon olive oil
1/4 cup red quinoa
6 cups veg stock (or 6 cups water with 1 veg bullion)
1 tsp cumin powder
1 stick cinnamon
Heat olive oil in a pot and heat up the onion and the carrot. Once the onion is brown, add the garlic and fry for another minute or so. After the nice aroma wafts out, add the diced tomatoes and the paste. Fry for another 5 mins. Add the cumin powder and the cinnamon stick.
Soak the chickpeas overnight and cook it in a pressure cooker. Skip this step if you are using the canned garbanzo beans. Add the chickpeas to the above and add salt. Cook for another 5 mins. Add the vegetable stock or 6 cups of water with 1 bullion cube. Let it come to a boil. Take a hand blender and churn the soup coarsely. Add the quinoa and cover and simmer for another 10 mins (or until the quinoa cooks).
Chop the spinach (or any other greens) coarsely and add to the soup. Cook for another 5 mins or until the greens are wilted slightly. You can add red pepper if you want some heat. Add salt per taste. This soup keeps very well and is full of proteins and goodness. YUMMY!!!
Note: You can do the above in a slow cooker as well. Dump all the ingredients (except the greens) and cook in low for 6 hours or high for 3-4 hours. Add greens and then keep it on for another 10mins or so.