Moroccan Spiced Chickpea and Lentil Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 59.16 ml extra virgin olive oil
- 1 medium white onion, chopped (about 1 cup)
- 1 medium red onion, chopped (about 1 cup)
- 1 fennel bulb, peeled, cored and chopped (about 1 cup)
- 2.46 ml ground ginger
- 2.46 ml ground turmeric
- 2.46 ml ground cinnamon
- 0.25 ml saffron thread (optional)
- 2 (793.78 g) can chopped tomatoes (with juice)
- 2 garlic cloves, minced
- 29.58 ml sugar (or to taste)
- 946.36 ml low sodium vegetable broth
- 236.59 ml dried lentils, picked through and rinsed
- 709.77 ml canned chick-peas, drained and rinsed
- 4 sprig cilantro
- 4 sprig parsley
- 2 dried bay leaves
- salt and pepper
directions
- 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.
- Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
- Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
- Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
- Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
- 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.
- Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
- Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
see 1 more reviews