Monday, 17 September 2012
moroccan-ish soup with beef, chickpeas and cous cous

After having a cold (or any time really), this is one of my favourite soups – it is fresh with herbs, spices and lemon, it has just a teensy bit of meat bulked out with earthy chickpeas, and it has the filling yummy-ness of couscous.

2 tbsp oil (I like grapeseed)
150g beef mince
1 large onion, chopped
3 garlic cloves, crushed
1 tsp dried chilli flakes (or 1 red chilli, finely chopped)
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground allspice
875g canned chopped tomatoes
2 tbsp tomato paste
1 litre vegetable stock
400g can chickpeas, drained and rinsed
2 tbsp chopped mint
50g couscous
3 handfuls of baby spinach
about 2 tsp sugar
zest of one lemon
salt and pepper
natural yoghurt, to serve

Heat oil in a large, heavy-based saucepan. Add beef to the pan and brown quickly. Remove beef and place on kitchen paper to drain.

Stir onion into pan and cook until soft and browned, adding the garlic and chilli when the onion is almost cooked. Add the cumin, coriander and allspice and stir for one minute.

Return beef to the pan and add the canned tomatoes, tomato paste, stock and chickpeas. Stir well then cover the pan and simmer for around 15 minutes. Stir in the parsley, mint, baby spinach and couscous into the soup, cover and remove from the heat. Leave to stand for five minutes. Add sugar, salt and pepper to taste.

I like to serve mine with natural yoghurt on top, with some extra herbs.

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Filed under: Recipes — Tags: , , — Katrina @ 5:24 pm
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  1. Hi Katrina,

    This looks yummy and warming. I will give it a try. Is it ok without the mince? Or have you not tried it this way?

    Have a great week, Tammy

    Comment by Tammy — October 2, 2012 @ 3:19 pm

  2. Hi Tammy – yes, it’s delicious as a vegetarian soup :) I like to add an extra handful or two of spinach if I’m making it without meat (but if you’re planning on re-heating the next day I would add them later so the leaves don’t go soggy).

    Comment by Katrina — October 3, 2012 @ 11:47 am

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