Soup

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209K views · 5.7K reactions | Ok, what are you having for dinner tonight, because we’re having this: Spiced Roasted Potatoes, Cauliflower & Chickpeas and Creamy Hummus. I’m filming lots of new content at the moment so thought it was a good time to share this beauty again! The popularity of my loaded hummus recipes has, in all honesty, blown my mind. In my new cookbook, DINNER TONIGHT, I share my hummus recipe, which I recommend making with deliciously plump jarred chickpeas or boiling up your own for a much creamier hummus, along with two loaded topping ideas and my mum’s very tasty hummus soup recipe. I roast the cauliflower, potatoes and chickpeas in the oven for this recipe, but you can use an air fryer (see page 201 of the book); just ensure to roast in two batches if using the latter (unless you have a huge air fryer), to ensure full crispiness. Delicious served with Ocakbaşı-style Salad (see page 122) #PleaseMakeIt INGREDIENTS: 4 tbsp olive oil 1 x 400g (240g drained weight) can chickpeas 400g baby potatoes, washed and halved 400g cauliflower florets 2 tbsp cornflour 1 tsp sumac 1/2 tsp cumin 1tsp paprika 1tsp pul biber 1 tsp garlic powder 3/4 tsp sea salt flakes 1/2 tsp coarse black pepper 1 tsp dried oregano 1 tbsp sesame seeds For the Hummus: 1 x 660g (1lb 71⁄2oz) jar chickpeas or 500g (1lb 2oz) cooked chickpeas 1 tsp finely chopped garlic cloves 100g (31⁄2oz) tahini 1 tbsp extra virgin olive oil 1/2 tsp sea salt flakes (or more to taste) 80ml (3fl oz) freshly squeezed lemon juice A little ice-cold water to loosen the mixture if necessary #dinnertonight #melizcooks #plantbased #veganrecipe #plantbasedrecipe #plantbasedrecipes #RoastPotatoes #cauliflower #chickpeas #spices #humus #hummus #f52community | Meliz Cooks | Facebook

1.8M views · 157K reactions | 🍲🇲🇦I could devour this every single day and i just want you to, too (RECIPE BELOW ⬇️) This tomato-legume-based soup from Morocco is a staple, often being eaten during ramadan to break fast after the sun set. Although this isn’t traditional, it’s my version of a soup that was passed down from my grandmother, to my dad, to me. Every sip reminds me of my grandma, moey, who would come to the US for 6 months at a time. The smell of harira engulfed our home every day because my mom practically begged for it, and who could say no to nourishment?dll say eo, making it feel like ot h I’ve shared this for the past 3 years, and there’s not stopping me now! I just want y’all to be eating simple, filling, FLAVORFUL foods that’ll keep you fed the second the sun sets at 5 and serotonin levels drop Here’s how to make it: {Tomato slurry} * 1 (14oz) can diced tomatoes * 1/2 large white onion, diced {Soup} * 2 tbsp olive oil * “tomato slurry” * 1 can of chickpeas or white beans ( juice included) * 2 tbsp cilantro, chopped * 2 tbsp parsley, chopped * 2 cups of water * 1/2 tbsp sea salt * 1 tsp pepper * 1/2 tsp cinnamon * 1 tsp ground ginger * 1/4 tsp turmeric * 1/2 tsp saffron * 1 cup dry red lentils, rinsed * 2 tbsp tomato paste mixed with 2 cups of water *4oz vermicelli noodles, broken into 3inch pieces * flour slurry (1/4 cup of flour mixed with 1 cup water) * Juice of 1 lemon 1. In a food processor, puree the tomatoes and white onion until a slurry consistency comes to fruition; set aside 2. Heat the olive oil over medium heat. Add your spices and toast them for about 30 seconds. 3. Stir in the tomato slurry, chickpeas, dry lentils, cilantro, parsley, salt, and 2 cups of water; let simmer for 20 mins or until the lentils are cooked through. Stir every 5 minutes. 4. “Bloom” saffron threads in 1/2 cup of hot water. 5. Stir in the vermicelli, tomato paste mixture and saffron water; let simmer for 5 minutes. 6. Stir in flour slurry to thicken the soup. Add lemon juice. Taste and adjust seasoning. 7. Serve with spicy harissa, fresh lemon, and cracked pepper 8. Dive in! #soupseason #comfortfood #healthydinner #veganrecipes #moroccanfood | Nasim Lahbichi | Facebook