A Moroccan Supper

It has been cold in Lisbon for the last month or so. I get cranky when skies are gray and temperatures get to one digit, and student papers seem to grow from my desk! Although I like wintertime, I'm not happy with rain every other day, cold feet and a running nose. There's just one way to get my mood right when that happens: hot spicy soup! For the record, I'm yet to make it to Morocco. No idea why I haven't really since it's just around the corner... The smells and flavours of ras-el-hanout couldn't be more perfect to cheer me up!

Moroccan Chickpea Soup
Adapted from Rachel's Food for Friends

Serves 4-6

3 tbsp olive oil
1 onion (125g), chopped
2 stalks celery (100g) chopped
salt and pepper
2 ½ tsp freshly ground cumin
1 x 400g tin of chopped tomatoes
a pinch of sugar (for the tomatoes)
1 x 400g tin of chickpeas, drained and rinsed
600ml vegetable stock
juice of half a lemon
2 tbsp coriander leaves and stalks, chopped

Heat the olive oil in a large pan. Add the onions and celery, and season. Cook with the lid on until soft and translucent, about 10 minutes. Add the ground cumin and stir. Add the tomatoes and their juice, the pinch of sugar, the chickpeas and vegetable stock. Allow to simmer for a few minutes before adding the lemon juice and chopped fresh coriander. Season to taste.



Vegetarian brick crispy bags

4 small potatoes, cubed
200g frozen peas
1 large onion, chopped
1 garlic glove, finely chopped
½ green pepper, chopped
2 tbsp olive oil + 2, to brush
1 tbsp ras-el-hanout
½ tsp sweet paprika
½ cup chopped fresh coriander
8 sheets pastry brick
lemon pieces, to serve
salt

Boil peas and the potatoes in separate pots in salted water. Heat 2 tbsp olive oil in a large saucepan. Add onion, garlic and green pepper. Cook for 3 minutes or until soft. Add spices and stir. Drain peas and potatoes. Add to the saucepan. Season to taste and set aside.

To make triangular pastry pockets, fold like this. Add a spoonful of the veggie mixture. Brush with olive oil, both sides. Preheat a heavy bottomed saucepan. Place the little bags on the hot saucepan, 2 minutes each side. Serve hot with the soup and a piece of lemon.