Name: Moroccan lentil and chickpea soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 Tbsp olive oil; 1 small onion; 1 clove of garlic; 1 Tbsp tomato purée; 1 tsp ground cumin; 1 tsp sweet paprika; ¼ tsp ground cloves; 1 bay leaf; 500 ml vegetable stock; 1 tin chopped tomatoes (400 ml); 1 tin chickpeas (400 ml); 1 tin lentils (400 ml); 1 handful of coriander leaves, chopped; To serve: Freshly chopped coriander leaves; Greek yogurt (optional)

Moroccan lentil and chickpea soup

8 Nov 2015

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

The following Moroccan chickpea and lentil soup is a hearty, healthy, zingy dish which is perfect on grey, chilly days. It's very easy to make! Use hot paprika if you'd like to make it a bit spicy.

Ingredients

1 Tbsp olive oil
1 small onion
1 clove of garlic
1 Tbsp tomato purée
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp ground cloves
1 bay leaf
500 ml vegetable stock
1 tin chopped tomatoes (400 ml)
1 tin chickpeas (400 ml)
1 tin lentils (400 ml)
1 handful of coriander leaves, chopped
To serve: Freshly chopped coriander leaves
Greek yogurt (optional)

Instructions

Finely chop the onion and garlic.
Heat the oil in a heavy-based saucepan and soften the onion gently. Add the garlic, stirring for 1 minute, then add the tomato purée, cumin, paprika and cloves.
After a minute of stirring pour in the vegetable stock and canned tomatoes. Add most of the chopped coriander, bring to the boil and simmer for about 15-20 minutes until you get a thick sauce.
Drain the chickpeas and lentils, then add to the sauce.
Simmer for 10 minutes covered, then for another 10 minutes uncovered.
Scatter on top the remaining chopped coriander before serving.
Serve with a dollop of yogurt, if you like.