Moroccan Spiced Chickpea and Lentil Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup dried green lentils, rinsed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 2 teaspoons paprika
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Toasted cumin seeds (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and spices (cumin through cayenne) and cook for another minute until fragrant.
3. 3 Add lentils, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 30 minutes or until lentils are tender.
5. 5 Stir in paprika and turmeric. Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh cilantro and toasted cumin seeds.

Equipment

• Large pot

Variations

• Add a handful of fresh spinach or kale in the last 5 minutes of cooking for extra greens.
• For a creamy texture, blend a portion of the soup and stir it back into the pot.

Substitutions

• If green lentils aren't available, use brown lentils with a slightly longer cook time.
• Substitute vegetable broth with chicken broth for a richer flavor.

Pairings

• Pairs beautifully with a crisp, green salad.
• A sprinkle of feta cheese adds tanginess for non-vegans.

Nutrition

Tips

• For an even richer flavor, toast the spices in the oil before adding the onion.
• This soup tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat with a splash of broth.

Serving Suggestions

• Serve with warm crusty bread or a side of fluffy couscous.
• A squeeze of lemon adds a refreshing touch.

FAQ