Spiced Moroccan Lentil and Chickpea Soup

Spiced Moroccan Lentil and Chickpea Soup

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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:CelerySulphitesGlutenMilk
Preparation Time30 minutes
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 tin(s)

Chickpeas

3 tbsp

Coriander

2 tsp

Ground Cumin

1 tin(s)

Chopped Tomatoes

1 tbsp

Tomato Puree

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

½ cup(s)

Red Split Lentils

2 unit(s)

Pita Bread

(ContainsGluten)

2 tbsp

Natural Yoghurt

(ContainsMilk)

¼ tsp

Ground Cloves

1 tsp

Smoked Paprika

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2522.952 kJ
Energy (kcal)603 kcal
Fat11.0 g
of which saturates4.0 g
Carbohydrate113 g
Protein31 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Strainer
Pan
Spoon
Bowl
Instructionsarrow up iconarrow up icon
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Roughly chop coriander
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
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
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
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.