Moroccan chick pea & lentil soupPosted on: 25 February 2013 by 50connect editorial
Tangy, healthy, hearty soup that will chase away winter's chill.
This recipe is an adaptation of the tangy classic, Harira, that has its origins in Morroco. This is an easy, warming comfort food, so don't let the length of the ingredient list put you off. Most of the ingredients are dried spices so once you've taken the jars out and put them all away again you'll have done the worst of the work!
This is such a hearty, healthy and filling soup, which boasts myriad tangy flavours, that you will be unable to resist the temptation to not keep coming back for more.
- 1 tbsp olive oil
- Pinch of saffron
- 1 tsp of ground turmeric
- 1 tsp cumin
- 1 tsp of ground coriander
- 1/2 tsp of cinnamon
- 1 tsp black pepper
- 1 inch cube of fresh ginger, peeled and grated or 1 tsp ground ginger
- 2 cloves of garlic, peeled and crushed
- 4 sticks of celery, chopped
- 1 large onion, chopped
- 2 yellow peppers, chopped
- 2 cans of plum or chopped tomatoes
- 1 litre of water or vegetable stock
- Juice and zest of 1 lemon
- Juice and zest of 2 limes
- 1 can of chickpeas, drained
- 1 can of green lentils, drained
- 1 large bunch of coriander, chopped
- It's easier if you start by putting all the dry spices and the grated ginger and crushed garlic into one bowl. Heat a large saucepan over a medium heat then add the olive oil. Once it's warm add the spices, celery, peppers and onion. Cook for 3-4 minutes so the spices can toast and their flavours start to exude. At this point the kitchen will smell fantastic!
- As soon as the onion has gone transparent, add the tin of tomatoes, water and half the fresh coriander. Bring to simmering point, and allow to cook uncovered for 20-25 minutes so the soup can reduce.
- Add the chickpeas and lentils and continue to cook for a further 10 minutes.
- Towards the end of the cooking time, add the lemon and lime juice and zest along with the rest of the chopped coriander and serve with fresh crusty bread.
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