Heat the oil in a large saucepan and fry the onion and celery for about 10 minutes, or until they become soft. Stir in the cumin and cook for about 30 seconds. Then, increase the heat and add the stock, tomatoes, chickpeas, and hot sauce. Reduce the heat and let it simmer for 7 or 8 minutes.. Sauté onion, garlic and spices. Heat the olive oil in a large pot over medium heat. Add in the onion, maple syrup, and 1/2 teaspoon of salt. Cook for about 5 minutes or until the onion becomes translucent. Stir in the garlic and spices and cook for an additional minute. Simmer the soup.

Moroccan chickpea soup…

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Meet Hana Assafiri. Over the last 20 years, the Melbourne chef and activist has proved that cooking can empower the vulnerable — first through Moroccan Soup Bar, the North Fitzroy restaurant that garnered a cult following for its chickpea bake, and most recently with Speed Date a Muslim, a monthly event that aims to confront stereotypes of Islam through food and conversation.. Stir until well combined. Remove the bread from the oven and break into chip-sized pieces. With a ladle, drain the hot chickpeas. Add to the bread. Cover the entire tray with a 2-centimetre layer of chickpeas. Add a thick layer of the yoghurt mixture. Sprinkle paprika on top of the yoghurt.