Gluten-Free Moroccan Sweet & Sour Soup
Added by sibelhodge | Thu 21 Mar 2013 @ 15:39
This recipe does what is says on the tin its sweet, its spicy, its sour, and its delicious! Moroccan food is all about flavour and colour, and this dish is an explosion of both.
Im using dried apricots here, and whenever possible try and get apricots that are naturally air dried, rather than those dried using sulphur or sulphur dioxide, which can cause allergies in some people. They will probably be darker in colour than the usual apricots, but theyre healthier for you.
Did you know that as well has being a great source of dietary fibre and protein, chickpeas are also rich in folate, calcium, and manganese, plus theyre also low in fat, which is always a bonus!
1 onion chopped
1 carrot diced
1 red pepper diced
1 green pepper diced
8 dried apricots chopped
4 cloves of garlic crushed and chopped
2 inch piece of fresh root ginger peeled and chopped finely
400 gr can of chopped tomatoes
400 gr can of chickpeas drained and rinsed
Juice of half a lemon
2 3 tablespoons of chopped fresh coriander (cilantro)
1 pint (approx 2 ½ cups) of chicken stock/vegetable stock/water
Ό teaspoon of dried cinnamon
1 tablespoon of ground coriander
1 teaspoon of ground cumin
Ό teaspoon of nutmeg
1 tablespoon of tumeric
1 tablespoon of paprika
½ teaspoon dried chilli flakes
Ό teaspoon of black pepper
Salt to taste
Olive oil for frying
1. Fry the onions and peppers until soft.
2. Add the other ingredients, except for the fresh coriander, and bring to the boil. Simmer for 35 45 minutes.
3. Stir in the fresh coriander and serve.
Serves 4 6
* Vegetarian/Vegan Options Use vegetable stock
* Dairy free