There’s nothing like soup to warm you on a cold winters day.  This Moroccan tomato and chickpea soup contains a warming mixture of spices, including the Tunisian chilli paste called harrisa.  This is made with chilli, garlic, caraway seeds and other herbs and spices.  It’s available at specialty food stores and many supermarkets.  I bought a tube for $2.50.  Using a little of this gives the soup a little kick, but it’s not super spicy.  

Unlike some winter soups, this Moroccan tomato and chickpea soup is super quick to make as it uses canned tomatoes and chickpeas.  It’s also very budget friendly.   It’s easy to make up a pot and have a warming lunch ready within 20 minutes.

Here’s how.

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Moroccan Tomato and Chickpea soup

Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 4

Ingredients

• Olive oil
• 1onionfinely chopped
• 4clovesof garlicfinely chopped
• 1.5teaspoonscumin
• 1/4teaspooncinnamon
• 2teaspoonssmoked paprika
• 1.5tablespoonsharissa paste
• 2x 400gcans chopped tomatoes
• 1 400gcan of chickpeasrinsed and drained
• 2.5cupschicken stock

Instructions

1. Heat the oil in a saucepan over a medium head and add the onion and garlic and cook for 5 minutes. 

2. Add the cumin, cinnamon, smoked paprika and harrisa paste and cook for 1 minute. Add the tomatoes, chickpeas and chicken stock and bring to the boil.

3. Reduce the heat and simmer for approximately 15 minutes

4. Serve with crusty sourdough bread.  I spread mine with Philadelphia and a touch of harissa and it was delicious.

Recipe Notes

Recipe adapted  from Donna Hay Magazine June/July 2011

This feijoa and coconut loaf tastes amazing and is a nice way to use up feijoas . If you’ve got a tree no doubt you’ll have them in abundance and when you can’t eat any more as they are, then there are plenty of yummy ways to cook with them.

I have to admit, I’m not a fan of moving into the cooler seasons, but one thing I do love is feijoas.  These green gems are only available for a few months a year which probably makes them even more appealing.

While my feijoa trees have only just started fruiting, I was lucky enough to be given a big box from Old Road Estate.  I got creative in the kitchen and made this feijoa and coconut loaf.  It has an intense feijoa flavour and uses coconut flour which makes it moist, high in fibre and gives it a slight coconut flavour which complements the feijoa nicely.

The feijoa and coconut loaf only uses a small amount of sugar, but if you wanted you could leave it out altogether.  Of course, it won’t be very sweet without it.

Interested in the nutritional benefits of feijoas?  They provide a source of dietary fibre and a  serve of two feijoas will also give you 64% of your RDI for vitamin C.

If you’re after other feijoa recipes, you might also like my recipe for fejioa cheesecake which you can find here.

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Feijoa and coconut loaf

Author Nicola

Ingredients

• 2cupsfeijoa flesh + 2 extra large feijoas
• 1bananachopped into pieces
• 1/4cupground linseed or LSA
• 1/2cupplain flouryou could use wholemeal/spelt or gluten free flour too
• 1cupcoconut flour
• 3eggs
• 1/4cupsugar
• 1.5teaspoonsbaking powder
• coconut chips for the top

Instructions

1. Preheat oven to 180 degrees Celcius and line a loaf tin with baking paper.

2. Add all the ingredients, except the extra feijoas to a food processor or blender and mix until well combined. 

3. Peel the 2 feijoas and slice thinly. Lay over the top of the loaf.

4. Pour into the loaf tin

5. Bake for 40-50 minutes or until cooked in the middle. Top with coconut chips.

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