Moroccan Sweet and Sour Soup

This recipe does what is says on the tin. It’s sweet, it’s spicy, it’s sour, and it’s delicious! Moroccan food is all about flavour and colour, and this gluten-free/wheat-free dish is an explosion of both.

  • Ingredients
  • Method
  • Ingredients

  • 1 onion (chopped)
  • 1 carrot (diced)
  • 1 red pepper (diced)
  • 1 green pepper (diced)
  • 8 dried apricots (chopped)
  • 4 cloves of garlic (crushed and chopped)
  • 2 inch piece of fresh root ginger (peeled and chopped finely)
  • 400 gr can of chopped tomatoes
  • 400 gr can of chickpeas (drained and rinsed)
  • Juice of half a lemon
  • 2/3 tablespoons of chopped fresh coriander (cilantro)
  • 1 pint (approx. 2 1/2 cups) of chicken stock/vegetable stock/water
  • 1/4 teaspoon of dried cinnamon
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1 tablespoon of tumeric
  • 1 tablespoon of paprika
  • 1/2 teaspoon dried chilli flakes
  • 1/4 teaspoon of black pepper
  • Salt to taste
  • Olive oil for frying
  • *Dairy Free
  • *Vegetarian/Vegan Options: Use vegetable stock
  • Method

      1. Fry the onions and peppers until soft.
      2. Add the other ingredients, except for the fresh coriander, and bring to the boil. Simmer for 35/45 minutes.
      3. Stir in the fresh coriander and serve.

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