Winter has embraced Auckland this year as lovingly as a cold-hearted mistress pouncing on her next prey. Prolonged weeks of courting filled with warm days and false promises, then suddenly boom, nothing but cold and empty bitterness.
Instead of drowning your sorrows in alcohol, however, you can beat the winter blues with a serving of nice, hot soup. I stumbled upon this Moroccan chickpea soup recipe on BBC Good Food, and after trying it out, it was too good and too easy not to share.
- 1 tbsp olive oil
- 1 brown onion, chopped
- 2 celery sticks, sliced
- 2 tsp ground cumin
- 600ml hot vegetable stock
- 400g can diced plum tomatoes with garlic
- 400g can chickpeas, rinsed and drained
- 100g frozen broad beans (or any beans, honestly it doesn’t matter. More on this later)
- zest and juice ½ lemon
- large handful coriander or parsley
You’ll notice that the recipe calls for just 600ml of stock, to serve four people. 600ml. For four human adults.
Not in this household. I promptly doubled the quantities for all the ingredients, and I recommend you do the same.
Anyway, heat the oil in a large saucepan, and fry the onion and celery on a low heat for about 10 minutes, making sure you’re constantly stirring. When everything’s pretty much softened, add the cumin and stir for one more minute.
Add the stock, tomatoes and chickpeas, some black pepper to taste, then leave it on high heat for an additional 10 minutes or so.
You can use any type of canned, diced tomatoes you wish – I went for one with basil and garlic.
Towards the end of the process, add the beans (couldn’t find broad beans at my local supermarket, so just went for a can of five bean mix) and lemon juice, and simmer for an extra two minutes.
Serve with a cheeky dash of lemon zest on top, plus your choice of either coriander or parsley.
The end result
Oh boy. With its bold minestrone-esque flavour, this soup is a definite winner and will keep you warm and cosy all day. Winter is coming. Be prepared.
- If carbs aren’t an issue for you, serve with a side of flatbread.
Recipe courtesy of BBC Good Food.