Every issue, Quebec-based content creator Margaux Verdier is sharing a dairy-free and plant-based recipes with our readers. What’s on the menu this month?

“With the arrival of colder days, we’re all looking for comfort in the dishes we cook, and I guarantee this Moroccan chickpea soup will warm your heart. It’s fragrant, easy to make and ideal for preparing meals in advance. You absolutely need to try it!”- Margaux

Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4 to 8

Ingredients

Soup
3 tablespoons (45 ml) olive oil
1 yellow onion, finely chopped
2 carrots, diced (about 1 1/2 cups)
1 teaspoon (5 ml) salt
4 garlic cloves, chopped
1/2 teaspoon (2.5 ml) cumin
3/4 teaspoon (3.75 ml) cinnamon
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ginger powder
1 tablespoon (15 ml) harissa (or less for a less spicy version)
2 tablespoons (30 ml) tomato paste
1 can 540 ml chickpeas, rinsed well
2/3 cup (160 ml) pearl couscous
1 can 540 ml diced tomatoes
7 cups (1.75 L) vegetable broth
1 tablespoon (15 ml) honey
Pepper, to taste

Coriander oil
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) finely chopped fresh coriander (or parsley)
Zest of 2 well-washed clementines (or one lemon)
1 small clove garlic, minced
Pinch of salt

Margaux Verdier

Preparation

Soup
In a large Dutch oven, heat oil over medium-high heat and cook onion and carrots with salt for 7 minutes, stirring often. Add the garlic, cumin, cinnamon, paprika, ground coriander and ginger and cook for a further 3 minutes. Add the harissa, tomato paste and chickpeas and stir well.
Add the tomatoes and crush with a wooden spoon.
Add the vegetable stock and pearl couscous and bring to the boil. Reduce heat to medium and simmer for 15 minutes. Adjust seasoning if necessary.

Cilantro Oil
In a small bowl, combine all the ingredients for the coriander oil. Serve over soup.

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