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    You are in: Home / Recipes / Moroccan Spiced Chickpea and Lentil Soup Recipe
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    Moroccan Spiced Chickpea and Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    She-Thing's Note:

    Nabbed this from a Whole Foods recipe. Very good especially with the chamoula (separate recipe). This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
    2. 2
      Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
    3. 3
      Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
    4. 4
      Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
    5. 5
      Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
    6. 6
      Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
    7. 7
      Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
    8. 8
      Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on April 20, 2009

      55

      I made this soup for a friend. She's not fond of cilantro, so I cut down on that and added more parsley. Also, threw in an extra cup of chick peas so as not to waste them and used fresh ginger rather than ground ginger. My grocery store didn't have a fennel bulb, so I used an anise bulb. I really liked the flavour and would definitely make this recipe again. I also served it with corn bread. It was a big hit.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2008

      55

      Made this soup for a football party and it was a big hit! I doubled the cinnamon and the garlic and served it with cornbread that my MIL made. Yummy! Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2007

      55

      This was excellent! I omitted the saffron and used 1/2 tsp. freshly grated ginger instead of ground, which came out great. I'd recommend going fairly light on the salt/pepper - the flavors are great already, and even with low-sodium vegetable broth, there's plenty of salt there in the first place. I also just threw the chickpeas in about 10 min. into the 25 min. simmering step, and they came out fine.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Moroccan Spiced Chickpea and Lentil Soup

    Serving Size: 1 (307 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 383.2
     
    Calories from Fat 93
    24%
    Total Fat 10.4 g
    16%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 298.4 mg
    12%
    Total Carbohydrate 66.0 g
    22%
    Dietary Fiber 20.5 g
    82%
    Sugars 7.4 g
    29%
    Protein 14.1 g
    28%

    The following items or measurements are not included:

    low sodium vegetable broth

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