Here is the recipe for my soup. It is a favorite in my community and I get many requests for it. It can be made as either a nice thick hearty vegan or chicken soup. When cooking for a Harvest Fair or Church Supper I make both versions.
Papa Ray’s Moroccan Tofu/Chicken Soup
Ingredients
1-2 tablespoons of olive oil
¾ lbs chicken breast (cut into strips or small chunks)
or
1 package of extra firm tofu if vegetarian
1 large onion
2 tablespoons minced garlic
1½ tablespoon of flour
2 –3 tablespoons of “Ras El Hanout” (spice mix below)
2 cans of vegetable broth
or
2 cans chicken broth
3 tablespoons honey
1 inch ginger root (chopped)
2 tablespoons tomato paste
6 or 7 strands saffron
1 can diced tomatoes
1 can chickpeas (drained and rinsed)
6 ounces dried apricots (diced)
Ras El Hanout
1 teaspoon cumin
1 teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
½ teaspoon salt
½ teaspoon black pepper
This soup recipe is not supposed to be spicy hot. It is meant to be fruity and fragrant, therefore I have not included the ½ teaspoon of cayenne pepper in the ras el hanout. It has been my experience that most American palettes can not handle all the heat.
Preparation
Heat olive oil in a heavy based pot (i.e. Dutch Oven). Add the tofu/chicken until starting to brown. Remove tofu/chicken from the pot and set aside. Add the onion and garlic and cook for 4-5 minutes until soft. Stir in the flour and cook for 3-4 minutes stirring continuously, until starting to brown. Stir in the ras el hanout and cook for a further minute. Gradually stir in the broth. Add the honey, tomato paste, chopped ginger, and saffron. Cook for another 2-3 minutes to blend the flavors. Return the tofu/chicken to the soup and add the tomatoes, chickpeas, and apricots. When soup returns to a boil. Cover and cook on a low heat for another 20-25 minutes. Serve hot.
Goes well with a small salad, lemon wedges, and a good warm flat bread i.e. panini or pita
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