Mexican soup

Vegetarian, Bento, Cuisine, Recipes, Zoé

2 tbsp of olive oil
1 onion
2 garlic cloves
1 tbsp of ginger finely shredded
1 1/2 tsp of cumin
1 1/2 tsp of coriander
1 tsp of tumeric
1/2 paprika
2 tbsp of flour
1l of stock
1 cups of cooked chick peas
2 cups of very thick tomato sauce
1 lemon

Grate the lemon and juice it.
In a deep frying pan, heat the oil.Sauté the shredded onion and garlic with the ginger. Add the spices, the grated lemon and stop when the onions are gold. Add the flour and stir (don’t take the pan off the heater even if the heat is stopped). It should become a little brownish.
In a deep pan add the spices, the stock and the tomato sauce, and cook over medium heat for ten minutes.
Add the chick-peas and the lemon juice and cook for 5 to ten more minutes.
Serve with fresh coriander.

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2 Responses to “Mexican soup”

  1. mamapasta Says:

    oh, une bonne soupe bien parfumée, tu cuisines sur une plaque électrique?? rester sur la plaque, feu coupé, c’est peu efficace sur le gaz!

  2. Zoé Says:

    Merci pour ton commentaire. C’est vrai cette année, je suis à l’électrique. Je n’avais même pas songé à la différence, pourtant l’an dernier j’étais sur du gaz. Cela dépendra de ta casserole, j’en ai une en fonte, donc en général, le fait d’éteindre le feu n’est pas pris en compte de suite car elle conserve bien la chaleur. Si cela ne suffit pas, il suffit de baisser le feu à feu très doux.

    For English reader only: My heater is electric, this is why I did advise to keep the pan on the heater though it is off. For those of you who have a gas cooker, just lower the heat or switch it off if your soup is in a iron cast pan (which preserves enough the heat here). Thank you Mamapasta for your comment.


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