I had wanted to make a Moroccan Shabbat the Friday night of President’s Day Weekend. Not sure why but I got this idea and ran with it. The menu included – Challah (made by ME!), Soup with Chickpeas and Zucchini, Chicken with Tomatoes and Honey and Moroccan inspired baked potato slices. I’m pretty sure there was a veggie in there too but I can’t remember what.
The challah recipe I used was this one. The only change I made was that I used half all purpose flour and half white whole wheat flour. It came out so yummy! It took all day to make but we were home so it was okay. Besides, the kids had a blast punching the dough down.
The soup was inspired by this recipe. I made a few changes so I am going to include the whole recipe here. Don’t be intimidated by the number of ingredients in the soup. Most of them are spices. If you don’t have the exact spice or aren’t a fan of it, leave it out or reduce the amount. Of course you could always increase the amount of spices too but be careful doing that!
2 onions, diced
2 tablespoons ginger, peeled and diced
2 – 3 cloves garlic, peeled and minced
2 tablespoons olive oil
1 tsp paprika
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground tumeric
1/4 tsp crushed red pepper flakes
1 box chicken broth (32 oz)
1 quart water
1 can (recipe said to use 15 oz can, I only had a 29 oz can. Works okay, we like chickpeas) chickpeas, drained and rinsed
Juice of one lemon
1 medium zucchini, cut into thin round slices
handful chopped fresh cilantro
salt and pepper to taste
- Heat the olive oil in a large soup pot over medium heat.
- Saute the onion until soft and golden. About 5 minutes.
- Add the ginger and the garlic. Saute another 5 minutes or so.
- Stir in the spices now: paprika, coriander, cumin, cinnamon, cardamom, tumeric, and red pepper flakes.
- Cook, stirring often for another few minutes. The mixture will smell amazingly delicious!
- Deglaze the pot with about 1/2 cup of the chicken broth. Be sure to scrape up all the bits on the bottom of the pan.
- Allow the liquid to reduce by half.
- Then add the remaining chicken stock and the water to the pot.
- Add in the chickpeas.
- Bring to boil, then reduce and simmer about ten minutes.
- Add the lemon juice and the zucchini slices.
- Stir and simmer another 5 minutes.
- Season with salt and pepper.
- Serve with a garnish of fresh cilantro.
Everyone loved it. The kids said it was a bit spicier than they expected so next time I will tone it down a bit. There was just a little leftover. Jeff and the kids had it the next day for lunch. He added some raw cauliflower to it. Might try adding it next time to the soup in general.