Spiced Moroccan Soup

Spiced Moroccan Soup

with Lentils & Chickpeas

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.5 / 4 Ratingout of 565 ratings
Read more

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:Spicy
Allergens:CeleryGlutenMilk
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 pack(s)

Chickpeas

½ bunch(es)

Coriander

½ pot(s)

Cumin

1 pot(s)

Ras-el-Hanout

1 pot(s)

Smoked Paprika

1 pack(s)

Finely Chopped Tomatoes 390g

1 sachet

Tomato Puree

1 sachet

Vegetable Stock Powder

(ContainsCelery)

100 grams

Red Split Lentils

2 unit(s)

Ciabatta

(ContainsGluten)

½ pack(s)

Greek Yoghurt

(ContainsMilk)

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2694 kJ
Energy (kcal)644 kcal
Fat11.0 g
of which saturates3.0 g
Carbohydrate101 g
of which sugars20.0 g
Protein32 g
Salt3.0 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
Cutting board
Knife
Sieve
Saucepan
Spoon
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep time!
Prep time!
1

Halve, peel and thinly slice the red onion into half moons. Drain and rinse the chickpeas in a sieve. Pick the coriander leaves from their stalks and roughly chop both (keep them separate).

Start the Soup
Start the Soup
2

Heat a splash of oil in a large saucepan on medium-low heat and add the ground cumin, ras-el-hanout and smoked paprika. After 1 minute, add the onion and cook until soft, 5 mins. Add the coriander stalks and cook for 1 minute more. Season with salt.

Add the Stock
Add the Stock
3

Add the diced tomatoes, tomato purée and water (amount specified in the ingredient list) together with the vegetable stock pot. Stir to dissolve the stock pot and bring the mixture to the boil.

Cook the Lentils
Cook the Lentils
4

Add the chickpeas to the soup, then rinse the red lentils thoroughly in your sieve under running water for 1 minute and add them too. Simmer for 10 mins. Add half the coriander leaves and cook for another 10 mins or until the lentils are soft. TIP: If the lentils need a little longer to cook, that's fine!

Toast the Ciabatta
Toast the Ciabatta
5

Once the 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, pop on a baking tray and toast on each side under your grill. Drizzle over a little olive oil and a pinch of salt.

Finish and Serve
Finish and Serve
6

Serve the spiced Moroccan soup in bowls with the remaining coriander leaves sprinkled over. Dollop on some Greek yoghurt and serve with the ciabatta on the side. Enjoy!