In this episode our guest AJ Kearns (father of two and personal trainer) shows us how to make this delicious soup which is quick, easy, cheap and a hit with the kids as well. AJ talks about how as a personal trainer he approaches his nutritional needs, particularly *gasp* PROTEIN! AJ also shares with us his personal journey into veganism and becoming a father. Haans plays another mean trick on Nick but her day of reckoning is coming as he gets stronger !
Moroccan Tomato & Chickpea Soup
1 400g can chickpeas, drained and rinsed (or 1 cup dried chickpeas)
1 400g can brown lentils, drained and rinsed
2 x 400g cans crushed tomatoes
1 large brown onion, finely diced
2 cloves garlic, crushed
2-3 tablespoons fresh lemon juice
5 cups vegetable stock
1 cinnamon stick
1 bay leaf
2 tablespoons olive oil
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon salt
To serve:
salt and freshly ground black pepper
small fresh mint leaves
cayenne pepper
Tofutti sour cream (or plain soy yoghurt)
Heat oil in a large saucepan over a medium heat and sauté onion, garlic, cardamom and coriander for about 5 min, until onion is softened.
Add tomatoes, stock, cinnamon stick, bay leaf, salt. Bring to the boil, reduce heat and simmer for about 15 min.
Add chickpeas, lentils and simmer until just heated through. Add lemon juice, salt and freshly ground pepper to taste.
To serve, ladle into bowls (be sure to remove the cinnamon stick and bay leaf), add a small dollop of Tofutti sour cream (or plain soy yoghurt) a few small mint leaves and a sprinkle of cayenne pepper.
Tip for Kids: before serving, pop it in a blender until smooth.
If using dried chickpeas, before starting the above directions:
Place dried chickpeas in a bowl, cover with plenty of water and soak overnight. Drain and place in a large saucepan, then cover with plenty of fresh water. Bring to the boil, skim surface, then reduce heat, partially cover and simmer for 1 hour.
Good to know: This soup is even better the next day when the flavours have had time to develop.
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