Moroccan Chickpea and Lentil Soup

Preparation time
10 mins
Cooking time
40 mins
10 people
Meal course
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Moroccan Chickpea and Lentil Soup

1 Leek – halved, then finely sliced
3 medium Carrots – diced
3 large sticks of Celery – diced
1 tbs Olive Oil
3 tsp ground Cumin Seeds
3 tsp ground Coriander Seeds
1 tsp hot Chilli powder – add more if you like it hot
2 tbs Tomato Paste
6 cups good quality Vegetable stock – homemade is best… see tip
400gm tin of crushed Tomatoes
1/2 cup dried Brown Lentils
1 bunch fresh Coriander
1 tin Chickpeas- drained and rinsed
120gm Baby Spinach
Salt and Pepper
Plain Yoghurt to serve

  1. In a heavy based pot, add the oil with the Leek, diced Carrot and diced Celery. Cook stirring for around 5 minutes until the veg has started to break down. Add the spices and cook stirring for a further minute until fragrant, then add the tomato paste and cook for a further minute.
  2. Add the Stock and tinned tomatoes, then add the finely chopped stalks from the coriander with the dried lentils. Stir to combine, then bring to the boil. Lower to a simmer, place the lid on the pot and cook for 30 minutes until the lentils are soft.
  3. Add the drained and washed Chickpeas and the Baby Spinach, stir until the spinach is wilted and then add most of the Coriander leaves. Season well. Serve with a dollop of Yoghurt and a scattering of the remaining Coriander.
  4. *** TIP: To make my Vegetable Stock, I use ANY leftover herbs and vegetables that are on the way out in my fridge, and I generally make it at night. Roughly chop the veg and place in a stockpot or large saucepan with 2 roughly chopped Onions, 10 dried bay leaves and 1 tsp whole peppercorns. Top with 5.5 ltrs water and bring to the boil. Simmer with the lid on for 2 hours, then leave on the stove top overnight to extract as much veggie flavour as possible. In the morning, drain, then measure into 4 x 1ltr and 4 x 1 cup portions, and freeze in zip-lock bags until needed.

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