Moroccan Spiced Chickpea and Lentil Soup

Name: Moroccan Spiced Chickpea and Lentil Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 tbsp extra virgin olive oil; 1 medium white onion; 1 medium red onion; 1 fennel bulb; 0.5 tsp ground ginger; 0.5 tsp ground turmeric; 0.5 tsp ground cinnamon; 1 pinch saffron thread; 2 can chopped tomatoes (14 ounce); 2 garlic cloves; 2 tbsp sugar; 4 cup low sodium vegetable broth; 1 cup dried lentils; 3 cup canned chick-peas; 4 sprig cilantro; 4 sprig parsley; 2 dried bay leaves; salt and pepper

Gently simmered lentils, chick-peas and fennel bulb, warmed with ginger and turmeric.

1 hr 15 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
2
Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
12 min
3
Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
5 min
4
Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
5
Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
6
Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
25 min
7
Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
7 min
8
Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.