Day 12 - How to make a Hearty Moroccan Aubergine, Chickpea & Tomato Soup/Stew #22DayChallenge
Updated: Aug 1, 2020
We've passed the halfway point and I fancied a hearty soup as we haven't had the warmest of summers. I had a look through my recipes from The Happy Pear Ultimate Vegan Cooking Course (link provided to course in the Day 8 blog) to see what chunky spicy soups I had and decided that I wanted to take a tastebud trip to Morrocco.
My mums new favourite thing on this 22 Day Challenge has been the discovery of chickpeas in lots of different ways so she was excited to try this out and it didn't disappoint.
Hearty Moroccan Aubergine, Chickpea & Tomato Soup Recipe
250gms of Celeriac
3 Red Onions
(Cut all of the ingredients up and add 2 tbsps of olive oil and a pinch of salt, Turn up to a high heat for 3 minutes and then reduce to a medium heat for 10 minutes)
1 Aubergine (Eggplant)
10-15 Cherry Tomatoes or 6 On The Vine Tomatoes
240 gm of Chickpeas
(Once everything has sweated add these ingredients next and let them cook for a further 5 minutes)
1 tin of Plum Tomatoes
1 & 1/2 litres of Veg Stock
A generous squeeze of Tomato Puree
(Add half of these liquid ingredients, cook for 5 minutes and add the rest)
2 tsp Paprika
2 tsp of Salt
1/2 tsp of Black Pepper
1/2 tsp of Cinnamon
1/2 tsp of Chilli Powder
(Add this plate of spices and stir it all in and then leave to cook for a further 20 mins)
This is a really nice thick, chunky hearty soup that is simple to make with maximum taste!! Give it a try and let me know what you think in the comments.
DAILY TIP #1- I had no chilli powder left so added 2 tsp of red hot sauce to give it a kick and it tasted great!!
DAILY TIP #2 - If you prefer a thicker stew to the soup you can add 2 tsp of cornflour to 2 tbsp of water to create a paste to thicken it up