This comforting and flavorful Moroccan soup is packed with warming spices, hearty
chickpeas, and lentils. Perfect for a nourishing meal!
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Ingredients:
• 4 ripe tomatoes, deseeded and grated
• 1 onion, finely chopped
• 50g dried chickpeas (or 100g canned, drained)
• 50g green lentils
• 3 tbsp fresh parsley, finely chopped
• 3 tbsp fresh cilantro, finely chopped
• 3 tbsp fresh celery leaves, finely chopped
• 2 tbsp tomato paste
• 2 tsp ground ginger
• 1 ½ tsp ground turmeric
• 1 ½ tsp ground black pepper
• 1 tsp aleppo pepper flakes (or mild chili flakes)
• 1 tsp cinnamon
• 2 tsp harissa (adjust to spice preference)
• 1 ½ tsp salt (or to taste)
• 1 tbsp avocado oil (or olive oil)
• 1l vegetable stock
• Lemon wedges and bread, for serving
Instructions:
Prepare the chickpeas and lentils
1. If using dried chickpeas, soak them in water with a pinch of baking soda for at
least 8 hours (or overnight).
2. Drain and rinse, then cook in fresh water with a little salt and baking soda until
soft (about 45-60 minutes). Once cooled, remove skins if possible.
3. Cook lentils separately in water until tender (about 15-20 minutes), then drain
and set aside.
Make the soup
1. Heat a large pot over medium heat and add the avocado oil.
2. Add the chopped onion and a pinch of salt. Sauté for 5 minutes until soft and
translucent.
3. Stir in the ginger, turmeric, black pepper, Aleppo pepper, and cinnamon. Add a
splash of water if needed to prevent burning.
4. Add the tomato paste and harissa, stirring well. Cook for 1-2 minutes to deepen
the flavors.
5. Pour in the grated tomatoes and stir. Let it cook for another 2 minutes.
6. Add the vegetable stock, cooked chickpeas, and lentils. Bring to a gentle
simmer.
7. Stir in half of the parsley, cilantro, and celery leaves. Cover and let simmer for 15
minutes, stirring occasionally.
Serve hot, garnished with fresh cilantro, lemon wedges, and bread on the side.
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