Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dried bush tomatoes
- 6 cups vegetable broth
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the cumin, coriander, paprika, turmeric, ginger, cinnamon, black pepper, and salt. Cook for 1-2 minutes, stirring constantly.
4. Add the diced tomatoes, chickpeas, bush tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Remove from heat and let cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the lemon juice and chopped parsley.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on medium-low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 240
Fat: 8g
Carbohydrates: 36g
Protein: 9g
Fiber: 10g
Sodium: 1280mg
Substitutions for ingredients:
- Dried bush tomatoes can be substituted with sun-dried tomatoes.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add cooked chicken or beef for a heartier soup.
- Add coconut milk for a creamier soup.
- Add chopped carrots, celery, or bell peppers for added vegetables.
Tips and tricks:
- Soak the dried bush tomatoes in hot water for 10-15 minutes before using to soften them.
- Use an immersion blender for easier blending and less mess.
- Adjust the spices to your liking.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Garnish with a dollop of sour cream or Greek yogurt, croutons, or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side of crusty bread or a salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to kill any harmful bacteria.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Murri is a traditional seasoning used in Middle Eastern and North African cuisine. It is made by fermenting grains, usually barley or wheat, with salt and water. The resulting liquid is then used as a base for soups and stews. This recipe uses a blend of spices to mimic the flavor of murri.
Flavor profiles:
This soup is savory and slightly spicy with a hint of sweetness from the bush tomatoes.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Australian Aboriginal