Moroccan Chickpea & Lentil Soup

So, yesterday was a looong day and I just wanted to rest when I got home. My husband volunteered to make dinner, which is awesome because I felt like being lazy! This is a recipe we usually make in winter time because it’s pretty hearty but it’s certainly starting to feel more like autumn here.

Don’t overdo it on the cinnamon in this recipe – too much and it starts tasting a bit like dessert – but it’s definitely needed to give the “Moroccan” hint. I can’t even remember where we got this soup recipe from – my mum makes it and puts batches in the freezer to have for lunch during the winter so I guess I got it from her sometime!

• Servings: 2
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Ingredients

• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/3 tsp cinnamon powder
• 1 can chopped tomatoes
• 500ml passata
• 100g red lentils
• 250ml vegetable stock
• 1 can chickpeas, drained & rinsed
• Salt & Pepper

 

Directions

1. Fry the onion and garlic in a saucepan until softened.
2. Add the spices and seasoning, and cook with the onion for a couple more minutes.
3. Add in the tomatoes, passata, lentils and stock, stir, and cook for about 20 minutes, stirring frequently.
4. Add in the chickpeas, and cook for a further 10 minutes.
5. Serve with bread or pittas