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
Ingredients1 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 tomatoes400 gr can of chickpeas (drained and rinsed)Juice of half a lemon2/3 tablespoons of chopped fresh coriander (cilantro)1 pint (approx. 2 1/2 cups) of chicken stock/vegetable stock/water1/4 teaspoon of dried cinnamon1 tablespoon of ground coriander1 teaspoon of ground cumin1 tablespoon of tumeric1 tablespoon of paprika1/2 teaspoon dried chilli flakes1/4 teaspoon of black pepperSalt to tasteOlive oil for frying*Dairy Free*Vegetarian/Vegan Options: Use vegetable stock
- Fry the onions and peppers until soft.
- Add the other ingredients, except for the fresh coriander, and bring to the boil. Simmer for 35/45 minutes.
- Stir in the fresh coriander and serve.
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