Moroccan Chickpea and Lentil Soup
Based on Harira, which is the national soup of Morocco (how cool is it that Morocco has a national soup?!), this recipe is super quick and easy to make.
It is absolutely full of flavour with a delicious wee kick to it and I love the way it looks in a bright white bowl.
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 2 cloves garlic
- 2 tbsp Harissa paste
- ½ tsp ground ginger
- 1 tbsp Tomato Paste
- 1 tbsp cumin
- 2 tsp ground corinader
- 2 tsp paprika
- 1 tbsp thyme
- 400 gram can of chopped tomatoes
- 1 tsp stevia
- ½ cup French green lentils
- 1 litre vegetable stock
- 420 gram can of chickpeas drained and rinsed
- 2 tbsp chopped coriander plus extra for garnishing
- salt and pepper to taste
Heat oil on a low heat in a large saucepan and add onion. Cook slowly for 10 minutes or until softened and translucent adding in the carrots, celery, garlic, ginger and coriander stalks until soft, for an extra 6 minutes
Add harissa, tomato paste, cumin, coriander and paprika and cook until fragrant, or about 3 minutes.
Add thyme, canned tomatoes, honey, lentils and stock and bring to a boil. Simmer for about 25 minutes, then add chickpeas and continue simmering for a further 10-15 minutes or until lentils are soft (tender, but still firm to the bite).
Season soup to taste with salt and pepper.
Garnish with coriander, parsley and natural yoghurt.