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Spiced Moroccan Lentil and Chickpea Soup
Spiced Moroccan Lentil and Chickpea Soup

Spiced Moroccan Lentil and Chickpea Soup

Recipe Development Team
Recipe Development TeamPublished on December 07, 2016
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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.

Tags:
One Pot Wonder
•Spicy
•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
DifficultyMedium

Ingredients

serving amount

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 traces of: Cereals containing gluten)

2

Greek Style Yoghurt

(Contains: Milk)

Not included in your delivery

400

Water

Nutritional information

Energy (kJ)2351 kJ
Energy (kcal)562 kcal
Fat7 g
of which saturates1 g
Carbohydrate98 g
of which sugars13 g
Protein26 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

Cooking Instructions and Tips

Prep veggies.
1

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.

Cook onion.
2

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.

3

Add the chopped tomatoes, tomato purée and your boiling water together with the vegetable stock pot.

Add lentils.
4

Rinse the red lentils thoroughly under running water for 1 minute, then add to your soup and simmer for 10 mins.

Add chickpeas and coriander.
5

Add your chickpeas and half your coriander leaves and cook for another 10 mins

6

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.

7

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.

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