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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Red Split Lentils
Greek Style Yoghurt(ContainsMilk)
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.