Chickpea Soup with Mughrabiya
Chickpea Soup with Moghrabieh (Lebanese Couscous) by Susan Voisin
2 small red onions, chopped
½ cucumber, diced [*]
2 carrots, diced
4 cloves garlic, finely chopped
1 tsp cumin seeds, ground
¼ tsp whole pimento (allspice berries), ground
2 bay leaves
3″ quassia bark (or cinnamon)
½ tsp ground paprika
¼ tsp ground cayenne
¼ tsp ground ginger
¼ tsp ground turmeric
400 g cooked chickpeas (or 2 tins, drained and rinsed)
3½ pts vegetable stock
3½ oz mughrabiya (moghrabieh)
1 star anise
Fry the diced vegetables in the olive oil until the onion begins to soften and brown slightly (about 5 minutes).
Add the garlic, stir, and cook for 1 minute.
Add the spices, and cook for 1 minute, stirring. Reduce heat. Add the chickpeas and stir to ensure they are coated with the spice mixture. Add the stock, bring to a boil, reduce heat, and simmer for 10 minutes. Add celery salt to taste.
Add the mughrabiya, cover the pan, and cook until tender (about 30 minutes). Add more water/stock if needed. Add star anise, and leave to stand for 30 minutes. Reheat and serve with wedges of lemon [ª].
(Remove the star anise from the pot before it begins to dominate the soup.)
[*] the original recipe calls for 2 sticks celery, diced
[ª] and chopped parsley in the original recipe