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Saturday, May 16, 2009

Moroccan Chickpea and Lentil Soup ٌRecipe

Moroccan Chickpea and Lentil Soup ٌRecipe
Spicy and delicious Chickpea and Lentil Soup ٌRecipe from the Moroccan kitchen, learn the Moroccan way of cooking tasty food.

Ingredients - serves 6
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2.5 cm fresh ginger, finely grated
  • 3 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp saffron threads, soaked in 2 tbsp boiling water
  • 410 g can chopped tomatoes
  • 1 tbsp MAGGI Liquid Seasoning, prepared with 1 litre (34 fl oz / 4 cups) water
  • 250 grams red lentils, rinsed well
  • 1 Ltr water
  • 410 g can rinsed and drained chickpeas
  • 1/3 cup chopped fresh coriander
  • 1/3 cup chopped flat leaf parsley
  • low fat yoghurt, for serving
  • Heat oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, or until soft.
  • Add garlic, ginger, coriander, cumin and chilli. Cook stirring for 1 minute.
  • Add saffron with soaking liquid, tomatoes, MAGGI Liquid Seasoning, lentils and water. Bring to the boil then simmer, uncovered, for 30 minutes.
  • Add chickpeas and cook a further 10 minutes.
  • Remove pan for the heat and stir in coriander and parsley. Serve with a dollop of yoghurt if desired.
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