Moroccan Spiced Chickpea And Lentil Soup Recipes

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

MOROCCAN SPICED CHICKPEA AND LENTIL SOUP

Steps:

• For the charmoula, mix 4 tablespoons of the oil, cumin, garlic, jalapeño and lemon juice in a food processor to make a purée.
• Pick cilantro leaves from their stems and add to food processor along with zest and salt and pepper.
• Pulse mixture a couple of times, scraping it down from the side of the bowl in between pulses.
• Add the remaining 1 tablespoon oil if needed. The mixture should resemble a rustic pesto.
• Place in tightly closed container and refrigerate for up to two days.
• For the soup, heat oil in a 4-quart pot with over medium heat.
• Add fennel and gently cooking for a couple of minutes while the fennel releases its natural juices.
• Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes.
• Add tomatoes with their liquid and increase heat to high until the mixture comes to a simmer.
• Add the ginger, turmeric, cinnamon, garlic and saffron, if using, and let them infuse the mixture with their flavors for a few more minutes.
• Add broth, lentils, cilantro and parsley sprigs, and bay leaves and bring to a boil, then reduce heat to a simmer.
• Add sugar and salt and pepper, stirring the mixture a couple of times.
• Cover pot and let simmer for about 25 minutes or until the lentils are tender.
• Add garbanzo beans and cook, uncovered, for another 5 to 7 minutes until heated through.
• Mix well and season again with salt and pepper. Remove and discard bay leaves, cilantro and parsley.
• Serve soup hot, with 1 tablespoon of the reserved charmoula on top, if desired.
• For a thicker soup, remove about 1 cup of the cooked lentils and garbanzo beans from the soup and process them in blender, adding some extra liquid if needed. Add the blended mixture back to the soup.
• For a thinner soup, add extra vegetable broth.

MOROCCAN SPICED CHICKPEA AND LENTIL SOUP

Steps:

• 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.
• Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
• Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
• Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
• Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
• 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.
• Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
• Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
• Add spices and saute for 1 minute.
• Add tomatoes, chickpeas, broth and sugar.
• Season with salt and freshly ground black pepper.
• Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
• Simmer gently for 45 minutes.
• Remove soup from heat.
• Use a potato masher to mash up some of the chickpeas.
• Stir in spinach and heat through.
• Season with salt and pepper, to taste.

RED LENTIL, CHICKPEA & CHILLI SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
• Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
• Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.