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!
Moroccan Chickpea & Lentil Soup
- 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
- Fry the onion and garlic in a saucepan until softened.
- Add the spices and seasoning, and cook with the onion for a couple more minutes.
- Add in the tomatoes, passata, lentils and stock, stir, and cook for about 20 minutes, stirring frequently.
- Add in the chickpeas, and cook for a further 10 minutes.
- Serve with bread or pittas