Couscous and chickpea soup is spiced with coriander, cumin, chili powder and fresh herbs. That's a lot of flavor in a little bowl! This soup is both vegetarian and vegan, and a quick and easy vegetarian and vegan Indian food recipe with a bit of spicy kick!
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp chili powder
- dash cayenne (optional)
- dash salt, to taste
- 5 cups vegetable broth
- 1/3 cup couscous, uncooked
- 1/2 cup chickpeas
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh parsley, chopped (optional)
Preparation:
Sautee the onions and garlic in olive oil until soft, about 3 to 5 minutes. Add the spices and cook for one more minute.
Add the vegetable broth, chickpeas and couscous. Bring to a slow simmer and cook for 3 to 5 minutes. Stir to fluff the couscous. Allow to sit for a few more minutes, if needed, to allow couscous to finish cooking.
Garnish with mint and parsley and serve hot.
