Making a pot of soup on a Sunday afternoon is incredibly satisfying. I'm not one to rigidly follow recipes - once you have a base of onion or leek, and have added your stock, you can mix it up ...

Method & Directions Fry Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min. Simmer ...

Transfer the chickpea mixture into an oven-proof baking ... Bake in the oven for 20 minutes or until feta and bread begin to brown. Remove from the oven, divide into portions and transfer to ...

Moroccan and Mediterranean food expert Paula ... Cook until fragrant, about 5 minutes.

Heat the oil in a large saucepan and gently fry the onion for 6–8 minutes, or until softened ... can of beans or lentils to the soup to make a thicker, Moroccan-style stew.

Let the egg cook for a minute or two, adjusting the heat as necessary so it doesn’t brown on the bottom. It is ready when the crepe is matte on the surface and the edges are starting to pull ...

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For Chickpea Tagine, he took his cues from a classic Moroccan chicken tagine ... When the beans are tender, cook them uncovered for 10 to 20 minutes to reduce and concentrate the broth.

Increase heat to medium-high, bring to a boil, then reduce to a simmer and cook 25 minutes. Remove half the soup from the pan and either blend it or pass it through a food mill. Return blended ...

This Mexican chickpea soup (garbanzo soup) makes you feel good and will bring you back to life whenever you need a boost.

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Whether it’s a creamy wild rice soup or a spicy Moroccan squash and chickpea soup, these recipes encourage home chefs to be resourceful and enjoy the heartwarming benefits of homemade soups ...