Spiced Moroccan Lentil and Chickpea Soup
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.
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.
Ingredients
1
Red Onion
1
Chickpeas
½
Coriander
¾
Ground Cumin
1.5
Ras-el-Hanout
1
Smoked Paprika
1
Chopped Tomatoes
1
Tomato Puree
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
50
Red Split Lentils
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
2
Greek Style Yoghurt
(Contains Milk)
Not included in your delivery
400
Water
Nutritional information
Utensils
Instructions
Boil the water (amount specified in the ingredient list). Peel and cut the onion in half lengthways. Very thinly slice into half moon shapes. Drain and rinse the chickpeas. Separate the leaves from the stalks of the coriander and roughly chop both.
Heat a splash of oil in a frying pan on medium-low heat and add the ground cumin, ras el hanout and smoked paprika. After 1 minute, add your onion and cook for 5 mins until soft. Add your coriander stalks and cook for 1 minute more. Season with salt.
Add the chopped tomatoes, tomato purée and your boiling water together with the vegetable stock pot.
Rinse the red lentils thoroughly under running water for 1 minute, then add to your soup and simmer for 10 mins.
Add your chickpeas and half your coriander leaves and cook for another 10 mins
Once your soup has thickened, taste for seasoning and add more salt if necessary. Tip: Patrick adds a bit of Tabasco to his to spice things up! Meanwhile, preheat your grill to high. Cut the ciabatta in half and toast on each side under your grill until golden. Drizzle over a little olive oil and a pinch of salt.
Serve your soup in bowls with your remaining coriander sprinkled on top. Dollop on some Greek yoghurt and serve with your ciabatta on the side.
