Moroccan beef and chickpea soup
Making a pot of soup on a Sunday afternoon is incredibly satisfying. I'm not one to rigidly follow recipes - once you have a base of onion or leek, and have added your stock, you can mix it up with vegetable combinations. Seasoning is important, and you can have a lot of fun with garnishes - fresh herbs, a dollop of yoghurt or something creamy, lemon zest, a drizzle of good-quality oil: it's up to you. As the cold weather continues, try a new recipe and put your own stamp on it. I love a bit of chilli to add heat to my soup, and I can't go past a good-quality sourdough for my accompanying toast.
|2 Tbsp||Olive oil|
|1||Brown onion, sliced|
|350 g||Beef casserole steak, cut into chunks|
|1 Tbsp||Tomato paste|
|1 can||Chickpeas, approx. 330g|
|1 Tbsp||Harissa paste|
|1 tsp||Ground nutmeg|
|1 tsp||Chilli flakes|
|1 tsp||Cracked black pepper|
|1 tsp||Flaky sea salt|
|1 bunch||Flat leaf (Italian) parsley, roughly chopped|
|1 bunch||Coriander, roughly chopped, plus extra to serve|
|2 cups||Beef stock|
|1||Lemon, zested to serve|
|1 pottle||Greek-style plain yoghurt, or coconut yoghurt, for serving|
- In a large, heavy-bottomed saucepan, heat the oil and the onion. Saute a little, and then add the beef. Allow the beef to brown.
- Add the tomato paste, chickpeas, carrots, and the spices and salt and pepper.
- Continue to cook, then add the herbs and the stock and the water.
- Reduce the heat to a simmer, then cover and cook for approximately 1.5 hours, until the beef is very tender.
- Taste and adjust seasoning.
- Serve with additional fresh coriander, and a dollop of yoghurt or coconut yoghurt. Sprinkle with lemon zest.
Another warming soup from Delaney