Moroccan Spiced Chickpea and Lentil Soup

READY IN: 1hr 15mins
Recipe by She-Thing

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.

Top Review by Patricia in Calgary

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.

Ingredients Nutrition


  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. 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. Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
  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. 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. 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. Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
  8. Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.

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