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Spiced Moroccan Lentil and Chickpea Soup

Spiced Moroccan Lentil and Chickpea Soup

Spiced Moroccan Lentil and Chickpea Soup

Recipe Development TeamPublished on May 05, 2015

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They say you can lead a camel to water but you can’t make him drink. We’re pretty sure if you led him to this steaming bowl of Moroccan soup, you wouldn’t have a problem! This recipe is inspired by Head Chef Patrick’s recent trip to the Atlas Mountains where he spent time with the nomadic Berbers. Check out the video of his adventure on our blog!

Tags:

Veggie

Allergens:

Celery

•Sulphites

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

1

Red Onion

1

Chickpeas

3

Coriander

2

Ground Cumin

1

Chopped Tomatoes

1

Tomato Puree

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

½

Red Split Lentils

2

Pitta Bread

(Contains: Cereals containing gluten)

2

Greek Style Natural Yoghurt

(Contains: Milk)

¼

Ground Cloves

1

Smoked Paprika

Nutritional information

/ per serving

Energy (kcal)603 kcal

Energy (kJ)2523 kJ

Fat11 g

of which saturates4 g

Carbohydrate113 g

Protein31 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pot

•Strainer

•Pan

•Spoon

•Bowl

Cooking Instructions and Tips

Roughly chop coriander

1

Boil 500ml of water. Peel the onion, cut in half lengthways through the root and thinly slice. Drain and rinse the chickpeas. Roughly chop the coriander separating the stalks and the leaves.

Fry onions in spices

2

Heat 1 tbsp of oil in a pan on medium-low heat and add the ground cumin, ground cloves and smoked sweet paprika. After 1 minute, add the onions and cook for 5 mins until soft. Add the chopped coriander stalks for 1 minute. Season with ¼ tsp of salt.

3

Add the tinned tomatoes and the tomato purée. Add the 500ml of water together with the stock pot.

Add lentils to soup

4

Rinse the red lentils thoroughly under running water for a minute. Add them to the soup and bubble away for 10 mins.

Add coriander to soup

5

Add the chickpeas and half the coriander leaves and cook for another 10 mins.

6

Once the soup has thickened up, taste for seasoning and add salt if needed. Tip: Patrick adds a bit of Tabasco to his to spice things up! Meanwhile, toast the pita bread.

7

Serve the soup into bowls with fresh coriander on top. Dollop on some Greek yoghurt and serve.

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