Moroccan tomato and chickpea soup
1 medium, finely chopped
2 clove(s), crushed
3 cup(s), (750ml)
canned diced tomatoes
pumpkin, butternut, raw
700 g, peeled, cut into 2cm pieces
2 medium, cut into 2cm pieces
chickpeas, canned, rinsed, drained
1 can(s), (1 x 400g) rinsed
wholemeal pita bread
160 g, (4x40g)
2 tbs, chopped
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the garlic and spice mix and cook, stirring, for 30 seconds or until fragrant. Add the stock and tomatoes and bring to the boil.
- Add the pumpkin. Reduce heat to low and simmer, covered, for 15 minutes. Add zucchini and chickpeas and simmer for 10 minutes or until vegetables are tender. Season with salt and freshly ground black pepper.
- Meanwhile, heat a chargrill over high heat. Cook the pita bread for 2 minutes each side or until lightly toasted. Tear bread into chunks.
- Ladle soup into bowls and sprinkle with the coriander. Serve with the toasted pita.