2020-03-01 The Australian Womens Weekly Food

CHICKPEA& COUSCOUS

VEGIESOUP

PREP+ COOKTIME 40 MINUTESSERVES 4

1 tablespoonextravirginolive oil

1 redonion,choppedfinely

2 clovesgarlic,crushed

2 teaspoonsgroundcumin

2 teaspoonsgroundcoriander

1 mediumpotato,diced

1 largecarrot,diced

2 x 400g cans diced tomatoes

400gcanchickpeas,drained,rinsed

1 litre(4cups)vegetablestock

1 largezucchini,diced

⅓ cup(65g)couscous

2 tablespoonsfinelychoppedcoriander

corianderleaves,to serve(optional)

1 Heatoilina largeheavy-based

saucepanovermediumheat;cookonion,

stirring,for3 minutesoruntilsoftened.

Stiringarlicandspices;cookfora

further 1 minute or until fragrant.

2 Addpotatoandcarrot;cook,stirring,

for2 minutesoruntilwellcoatedin

spicemixture.Addtomatoes,chickpeas

andstock;bringtotheboil.Reduceheat

tolow;cook,covered,for 10 minutesor

untilvegetablesarejusttender,adding

zucchiniduringlast5 minutesof

cooking.Removefromheat.

3 Stirincouscousandchopped

coriander;stand,covered,for 10 minutes

oruntilcouscousistender.Seasontotaste.

4 Serve soup topped with coriander leaves.

Test

Kitchen

Notes

Servesoupwith

butteredtoasted

Turkishbread.

Soupwillthicken

onstanding,soadd

a littlemorestockor

boilingwaterbefore

reheatingtoachieve

desiredconsistency.

Soupcanbemadeto

theendofstep3 up

to2 daysinadvance

andrefrigeratedin

anairtightcontainer.

Orfreezeforupto

3 months;thawin

thefridge,thenreheat

in a microwave.

102 #THEWEEKLYEATS