Moroccan Spiced Chickpea Soup
You’ll love this soup! It’s packed with flavour, spices, vegetables and pulses. Not only healthy, it’s absolutely delicious and perfect for warming you up on cold Winter day.
4 servings
Ingredients
For the soup
• 1 large onion chopped roughly
• 2 tbsp olive oil
• 3 garlic cloves sliced
• 2 celery sticks chopped into small dice
• 2 carrots chopped into small dice (add other veggies if you wish!)
• 1 tsp cumin seeds
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes–optional
• 5 tomatoes roughly sliced
• 1 litre veg stock
• 200 g red split lentils washed
• 2 tbsp rose harissa or 1 tbsp harissa * You can make this easily yourself! Go to: https://www.goodnessmenutrition.com.au/snacks-sides-and-miscellaneous/harissa-paste
• 1 can chickpeas drained
• 3 handfuls coriander chopped roughly
• 1 tsp sea salt
For the tahini dressing
• Juice 1 lemon
• 1 tbsp tahini
• 3 –4 tbsp water
• 1/2 sea salt
• Twist black pepper
Toppings: Fresh Coriander, Chilli flakes (if desired)
Instructions
1. In a large pan, add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.
2. Add in the garlic, celery and carrot. Stir to combine and cook for a 2-3 minutes. Add the spices and stir until the veg is coated.
3. Now add the chopped tomatoes, allow them to soften a little. Next, add the stock, lentils and harissa. Simmer for 10 minutes covered, then remove the lid and simmer for a further 10 minutes. Add the chickpeas and coriander, stir to combine.
4. Season well.
To make the tahini dressing
1. Add all the ingredients to a mini chopper and blitz until creamy.
To serve
1. Drizzle with tahini dressing, coriander and chilli flakes.