My quest for new lunch ideas continues! It's still too early for spring veggies, so I'm making do with sweet potatoes and cauliflower, but with a different flavor base. This week's soup is inspired by a Moroccan chickpea tagine, with a spicy tomato-based broth and hearty winter vegetables. Rather than serving over the traditional couscous, I added some millet to the pot. Millet is similar enough in size to couscous, and is a whole grain to boot.
I am impressed that the millet has stayed chewy, even after a few days (unlike pasta, which keeps absorbing broth and becomes soggy overnight). I'll definitely put millet in soup again!
Moroccan-ish Chickpea Stew
Makes 4-6 servings
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2-3 celery stalks, chopped
2 cloves garlic, minced
2-3 tablespoons harissa paste (I used a storebought one, but I would love to make it sometime!)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1 bay leaf
1 large sweet potato, peeled and chopped in 1/2" pieces
1 (15 oz.) can of diced tomatoes, preferably fire-roasted
4 cups vegetable stock
1/2 head cauliflower, chopped
1 1/2 cups cooked garbanzo beans (I used a 15 oz. can)
1/2 cup uncooked millet
1/4 cup raisins (or dried apricots or currants)
optional toppings: toasted slivered almonds and/or fresh cilantro
In a large soup pot over medium heat, cook the onion, carrots and celery in the olive oil for 8-10 minutes. Add the garlic and cook for 1 minute, then add the harissa paste, cumin and coriander and cook for another minute.
Add the sweet potato, bay leaf, tomatoes and vegetable stock and bring to a boil. Add the cauliflower, garbanzo beans and millet, reduce heat and simmer, covered, for about 30 minutes until the veggies are tender and the millet is fully cooked. Adjust with salt and pepper to taste.