This soup is a recipe I made up a couple of years ago, homesick in Dubai I was missing Harira,the traditional Moroccan soup my dads wife makes during Ramadan and since I didn’t know the recipe I made up my own hugely simplified version. The soup got the name Adela soup after my lovely roommate, who, watching me make it one day had a meltdown at the amount of cumin I was putting in. Adela loved the soup so much that I named it after her. So here comes the recipe with credit to myself this time.
- 1.5kg of fresh tomatoes chopped
- One brown onion
- One bunch of coriander
- Two tins of chick peas
- Salt and pepper to taste and two generous tablespoons of fresh ground cumin.
- A dash of olive oil
- 500ml of chicken or vegtable stock (homemade is best)
- Half a lemon (juiced)
Finely chop the onion and sweat in a large saucepan with a dash of olive oil.
Pour both tins of chick peas into a sieve or colander and rinse with cold water. Add the rinsed chick peas to the onions, along with the salt, pepper and cumin and turn the heat up and fry for about five minutes.
In the meantime wash the coriander and remove the leaves form the stalks. Sometimes I can’t be bothered to remove the leaves because it takes ages so instead I just chop and add to the onions and chick peas. Fry for another five mins. Add the chopped tomatoes and stir with the heat high. Finally add the stock, ring to the boil then turn to a medium heat for about twenty mins. At the very end add the lemon juice and stir. Makes 8 portions. I normally freeze in portions.