Moroccan Chickpea Soup

NA

Kit - 48 oz soup, chermoula sauce, vinaigrette, olives, pickled fennel, fried shallots.

Soup Only - 24 oz soup.

Romaine or other crisp lettuce or baby kale, 1-2 oranges (or tangerines, clementines or grapefruit).  Optional: 1/2 pomegranate, plain yogurt.

Heat from frozen or thaw in cold water or in the refrigerator overnight, open immediately, refrigerate and use within 48 hrs.  

Soup - Heat soup on medium heat or in the microwave.  Serve chermoula on the side as a topping for soup.  Add plain yogurt (not included) if desired.

Salad - Supreme the orange (if using), remove seeds from 1/2 pomegrante (if using), and chop lettuce.  Toss lettuce, olives, fennel and half of the pomegrante with enough dressing to coat.  Top with the fried shallots, supremed orange and remaining pomegrante.

Soup - water, chickpeas, fennel, kale, tomatoes, leeks, carrot, onions, olive oil, salt, spices.  Chermoula - Olive oil, lemon juice, parsley, minty, cilantro, salt, spices.  Vinaigrette - Olive oil, orange juice, orange zest, champagne vinegar, pomegrante molasses, garlic, salt, pepper, xanthan gum.  Friend shallots - shallots, palm oil.  Pickled fennel - fennel, water, sugar, salt, garlic, chili, rosemary.  Olives - castlevetrano olives, water, salt, lactic acid.