Submitted by: Yasmany Morales, Montreal
“Great on a winter Sunday after a day outdoors.”
- 2 tbsp(s) olive oil
- 2 small onions, diced
- 4 cloves garlic, crushed
- 2 large carrots, peeled and diced
- 4 stalks celery, diced
- 1 tsp(s) ground cumin
- 1 tsp(s) freshly ground coriander
- 2 tbsp(s) harissa
- 1 1/2 tsp(s) caraway seeds
- 2 1/2 cup(s) cooked, drained chick peas
- 4 cup(s) water
- 3/4 cup(s) quinoa
- 3 tsp(s) salt
- 100 g coarsely crumbled feta
- 60 g crème fraîche
- 1 cup(s) coarsely chopped cilantro
- 1/2 cup(s) mint leaves
- 1 tsp(s) salt
Place the oil in a pot over medium heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the garlic, carrots and celery, and cook for another 8 minutes. Add the cumin, coriander, caraway seeds and harissa, and cook for two minutes, stirring well. Add the chickpeas and salt. Add the water and bring to a boil. Lower the heat and simmer for about 10 minutes.
In the meantime, rinse the quinoa, place in a small saucepan and cover completely with cold water. Bring to a boil. After draining, run cold water over the quinoa, drain again and set aside. To make the feta cream, combine the feta, crème fraîche, cilantro, mint and salt in a blender until it is smooth and creamy. Refrigerate until serving.
Before serving, stir the cooked quinoa into the soup. Ladle into bowls and top with a dollop of feta cream, garnished with a little cilantro and mint.