Moroccan Chickpea and Lentil Soup ٌRecipe

Spicy and delicious Chickpea and Lentil Soup ٌRecipe from the Moroccan kitchen, learn the Moroccan way of cooking tasty food.

Ingredients - serves 6

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2.5 cm fresh ginger, finely grated
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp saffron threads, soaked in 2 tbsp boiling water
• 410 g can chopped tomatoes
• 1 tbsp MAGGI Liquid Seasoning, prepared with 1 litre (34 fl oz / 4 cups) water
• 250 grams red lentils, rinsed well
• 1 Ltr water
• 410 g can rinsed and drained chickpeas
• 1/3 cup chopped fresh coriander
• 1/3 cup chopped flat leaf parsley
• low fat yoghurt, for serving

Preparation

• Heat oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, or until soft.
• Add garlic, ginger, coriander, cumin and chilli. Cook stirring for 1 minute.
• Add saffron with soaking liquid, tomatoes, MAGGI Liquid Seasoning, lentils and water. Bring to the boil then simmer, uncovered, for 30 minutes.
• Add chickpeas and cook a further 10 minutes.
• Remove pan for the heat and stir in coriander and parsley. Serve with a dollop of yoghurt if desired.

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