Moroccan Tomato Couscous Chickpea Soup

Step 1

Cook the couscous according to the package.

Step 2

While the couscous cooks heat the olive oil in a large pot over medium heat. Add the onion and begin to sauté for 2 minutes. Add the garlic, carrots and celery and a dash of salt and continue to sauté until the vegetables become soft.

Step 3

Add the spices and continue to sauté for 2 more minutes.

Step 4

Put the plum tomatoes, vegetable broth and chickpeas and simmer on low for 30 minutes, stirring occasionally.

Step 5

Add the soymilk in and stir well. Simmer for 2 more minutes. Add salt and pepper to taste.

Step 6

Separate half of the soup into a large mixing bowl and either puree using an immersion blender or using a blender. Return the pureed soup back into the soup pot and mix well.

Step 7

In soup bowls put a few spoonfuls of couscous in the bottom, ladle the soup on top and garnish as you wish {fresh cilantro, crushed red pepper, lemon wedges and extra chickpeas}.

Step 8

Serve alongside Naan bread for dipping.