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Moroccan Spiced Chickpea and Lentil Soup

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

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.
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@She-Thing
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@She-Thing
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"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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  1. 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.
    Reply
  2. Ta2LvrGrl
    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!
    Reply
  3. meganmcartwright
    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.
    Reply
  4. TwoKiwi
    Wow - loved the interesting flavors. Hubby doesn't like tomatoes too much so I only used one can. Also, could not find fennel so like Watto1 suggested, I used celery, and added a small sprinkle of fennel seeds. Will definitely make again. Thanks for posting !
    Reply
  5. Watto1
    Great winter warmer with some turkish bread, meat free meal! Fennel out of season so I substituted celery. Looking forward to trying it with the fennel!
    Reply
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