Moroccan quinoa soup and savoury carrot hotcakes

One of the first dishes I made from my recent cookbook win, The Vegan Cookbook, was this Moroccan quinoa soup. Combining northern African spices with tomatoes, quinoa and kale, the soup is a deliciously hearty meal that is jam-packed full of nutrition and flavour.

I adapted the dish to suit what I had on hand, and to try and cater to Mr Bite's tastes as well as my own. To that end, I omitted harissa, which would otherwise have added a spicy kick; used slightly less quinoa than called for; didn't bother with mint (as I didn't have it); and added parsnip and carrot as well as zucchini (courgette). I also added a dash of lemon juice, which I have found brings out the flavours of tomato-based stews and soups.

Happily, Mr B. and I both enjoyed the result. We also enjoyed the savoury carrot hotcakes that I made to accompany the soup. It was very satisfying to sit down to a meal made entirely from basic ingredients - just vegetables, spices and plain flour / grains - and find the meal complete in every way.

The carrot hotcakes are really a savoury version of my much loved carrot cake pikelets. I simply used chickpea flour in place of spelt, and omitted the milk, cinnamon, vanilla and raisins. They were an easy way to round out the meal, and generate left overs for the next day too.

Moroccan quinoa soup

A hearty soup that is almost thick enough to be called a stew

Vegan and low fat

Serves 4 to 6

Author: Adapted from the Moroccan quinoa soup in Adele McConnell's The Vegan Cookbook

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Ingredients

1 tsp olive oil

1 large brown onion, chopped

2 garlic cloves, crushed

1/2 zucchini (courgette), diced

1 parsnip, diced

1 carrot, diced

1-1/2 cups or 1 tin (375g) crushed tomatoes

1-1/2 cups or 1 tin (375g) white beans of choice (e.g., cannelloni beans)

1 tsp turmeric

1 tsp ground cumin

1 tsp cinnamon

1/2 tsp mild paprika

1/2 cup uncooked quinoa

6 - 8 cups vegetable stock

1/2 bunch kale, roughly chopped

2 tsp lemon juice

Method

In a large saucepan, heat the oil and saute the onion and garlic. 

When the onion is golden, add the zucchini, parsnip, carrot, tomatoes, beans, spices, quinoa and stock. Bring to the boil, stir well, and then reduced heat and simmer, covered, for 15 minutes. 

Add the kale and cook for a further 5 to 10 minutes over low heat, uncovered. Add the lemon juice just before serving.

Savoury carrot hotcakes

An easy accompaniment to soups and stews

Makes 16 small hotcakes

Vegan and low fat

Author: Bite-sized thoughts

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Ingredients

1/2 cup plain wheat flour

1/2 cup chickpea (besan) flour

1 cup water

1 medium-large carrot, grated

Oil, for cooking, as needed

Method

Combine the flours and water in a mixing bowl and whisk well to combine. Add the grated carrot and stir to incorporate.

Heat a non-stick pan over medium-high heat and grease with oil if desired. Add heaped dessertspoons of batter to the pan, cooking several hotcakes at once if pan size permits. 

Allow the hotcakes to cook for 3 to 4 minutes on each side, until golden brown. Repeat for the remaining batter and then serve warm.

 Are you a fan of Moroccan dishes? It's a cuisine I need to explore more.

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