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Moroccan lentil and chickpea soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion and garlic.
  2. 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.
  3. 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.
  4. Drain the chickpeas and lentils, then add to the sauce.
  5. Simmer for 10 minutes covered, then for another 10 minutes uncovered.
  6. Scatter on top the remaining chopped coriander before serving.
  7. Serve with a dollop of yogurt, if you like.