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.

Moroccan Chickpea and Lentil Soup
Course: Soup
Cuisine: African
  • 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
  1. 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
  2. Add harissa, tomato paste, cumin, coriander and paprika and cook until fragrant, or about 3 minutes.
  3. 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).
  4. Season soup to taste with salt and pepper.
  5. Garnish with coriander, parsley and natural yoghurt.



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