Growing Chefs! Ontario Moroccan Chickpea Soup

Moroccan Chickpea Soup

Chickpeas are a great source of protein, making this flavourful dish ideal for after a workout.
Serves 2 to 4
2 tablespoons grapeseed oil1 medium onion, diced1 medium red bell pepper, diced1 jalapeño chili, seeded and finely chopped2 large cloves garlic, minced2 cups vegetable stock1 15 ounce can chickpeas, rinsed and drained1 can diced tomatoes1 tablespoon moroccan spice blend1 14 ounce can coconut milk3/4 cup cooked brown rice2 tablespoons chopped fresh cilantro or parsley
Chef knifeCutting boardLarge potWooden spoonMeasuring spoonsMeasuring cupsStrainerCan openerRaspBowls of various sizesTasting spoonsDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the onion in half, from root to tip. Peel off the first layer of skin, and cut off the tip of the onion. Make slices about 1 cm apart in the onion from the tip almost to the root, leaving the root intact to hold the onion together. Turn the onion and slice across your slices, dicing the onion.

Cut the jalapeno in half from top to bottom. Use the tip of the knife to scrape out the seeds. Cut the pepper into long, thin strips, then cut across the strips to dice them. Wash your hands immediately after handling hot peppers and avoid touching your eyes.

Cut the bell pepper in half and scoop out the seeds and membrane. Cut the pepper into strips, then cut across to dice.

Open the chickpeas and strain over a sink and rinse under cold water.

Open the can of tomatoes and coconut milk.

Peel the garlic and grate finely using the rasp.

Remove the leaves of the parsley or cilantro from the stems, reserve a few leaves for garnish, and rock a knife back and forth overtop the remaining leaves until finely chopped.

Measure out the vegetable stock and rice.

Get Cooking!

Place the pot over medium heat and add the oil. Once the oil is shimmering add the onion, bell pepper, jalapeno, and season well with salt. Cook, stirring often, until the onions are translucent and the peppers are softened, about 5 minutes.

Add the garlic, Moroccan spices, and curry powder and cook until fragrant, about 1 minute.

Turn the heat to high, and add the stock, chickpeas, and tomatoes. Bring to a boil, then reduce the heat and simmer gently for 10 minutes, stirring occasionally.

Add the coconut milk, rice, and parsley or cilantro and cook until warmed through, about 5 minutes.

Serve hot with a garnish of parsley or cilantro.