MOROCCAN ROASTED BELL PEPPER SOUP WITH CHICKPEAS & ZUCCHINI
What you need:
· Sharp knife/cutting board
· Measuring spoons
· Can opener
· Stick blender
· Extra virgin olive oil
· 1 container Trader Joe’s Mirepoix OR 1 cup each diced onion, celery and carrot
· Medium brown onion – peeled and diced
· 4 large cloves garlic – minced
· 3 tsp EACH cumin, coriander, and smoked paprika
· ½ tsp EACH cayenne pepper and cinnamon
· Large jar fire roasted red bell peppers, drained and chopped (but not rinsed)
· 28 ounce can fire roasted tomatoes (cubed, if possible)
· 6 cups low sodium chicken or veggie stock
· 3 zucchini – trimmed, quartered lengthwise, and cut into ¼” slices
· 2 cans (15 oz each) chickpeas – drained and rinsed
· Grated zest of one lemon. Juice reserved.
· 1 small bunch cilantro – chopped (including stems)
· Garnishes: plain yoghurt, chopped cilantro, chopped green onions, extra cayenne and freshly squeezed lemon juice, extra virgin olive oil, sumac
1. Heat stockpot over medium, add in 2-3 TB olive oil. When it shimmers, add in the Mirepoix and extra diced brown onion. Saute until onion is soft and starting to turn golden on the edges.
2. Add in minced garlic, and stir. Saute for another minutes until fragrant.
3. Dump in the cumin, coriander, paprika, cayenne and cinnamon and stir for another 30-60 seconds, being careful not to burn the spices.
4. Add in the bell pepper, tomatoes and stock. Cover and simmer for 15-30 minutes until vegetables are soft.
5. With a stick (immersion) blender, pureed the soup until smooth.
6. Add in the lemon zest, chopped zucchini and chick peas. Crush about half the chick peas with the back of a spoon to thicken the broth.
7. Cover and simmer another 15 minutes.
8. Just before serving stir in the chopped cilantro.
9. Garnish with plain yoghurt (if desired), more cilantro, onions, a dash of lemon juice and a sprinkle of sumac (it adds a citrus note).
Ladhidh (pronounced LAD-DEE-DON) in Arabic means “delicious/savory.”