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Moroccan Chickpea and Lentil Soup

Warm up the whānau with a hearty Moroccan chickpea and lentil soup. This fresh, budget-friendly meal is a winter winner.
Photo of Moroccan Chickpea and Lentil Soup

Ingredients

  • 1 tablespoons oil
  • 1 onion, diced
  • 1/2 teaspoons ground ginger
  • 1/2 teaspoons turmeric
  • 1/2 teaspoons cinnamon
  • 400 grams canned diced tomatoes
  • 1 teaspoons white sugar
  • 90 grams red lentils, soaked as per packet instructions
  • 1 L vegetable stock
  • 420 grams Select chickpeas, drained and rinsed
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped parsley
  • 3/4 cup unsweetened yoghurt
  • 1 cup chopped cucumber
  • 1 tablespoons chopped mint
  • 4 pita bread
  • 1 tablespoons olive oil
  • 1 clove small garlic, crushed
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoons oil
  • 1 onion, diced
  • 1/2 teaspoons ground ginger
  • 1/2 teaspoons turmeric
  • 1/2 teaspoons cinnamon
  • 400 grams canned diced tomatoes
  • 1 teaspoons white sugar
  • 90 grams red lentils, soaked as per packet instructions
  • 1 L vegetable stock
  • 420 grams Select chickpeas, drained and rinsed
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped parsley
  • 3/4 cup unsweetened yoghurt
  • 1 cup chopped cucumber
  • 1 tablespoons chopped mint
  • 4 pita bread
  • 1 tablespoons olive oil
  • 1 clove small garlic, crushed
  • 1 pinch salt
  • 1 pinch pepper

Method

  1. Step 1 of 6
    Heat oil on a low heat in a large saucepan and add onion. Cook slowly for 10 minutes or until softened and translucent.
  2. Step 2 of 6
    Add ginger, turmeric, cinnamon, tomatoes, sugar and combine. Stir in the lentils and pour in the stock. Bring to the boil then reduce heat to simmer for 20 minutes or until the lentils are soft.
  3. Step 3 of 6
    Stir in the chickpeas and fresh herbs and season to taste. Cook for a further 3 minutes.
  4. Step 4 of 6
    To make the tzatziki: place yoghurt, cucumber, garlic and chopped mint into a bowl. Mix until combined.
  5. Step 5 of 6
    Preheat oven to 200°C. Cut each pita bread in half and then each half in triangles. Place on an oven tray in a single layer. Drizzle with oil and sprinkle with salt. Bake for 10 minutes.
  6. Step 6 of 6
    Serve soup hot, garnished with parsley and coriander with pita bread and tzatziki on the side.

Method

  1. Step 1 of 6
    Heat oil on a low heat in a large saucepan and add onion. Cook slowly for 10 minutes or until softened and translucent.
  2. Step 2 of 6
    Add ginger, turmeric, cinnamon, tomatoes, sugar and combine. Stir in the lentils and pour in the stock. Bring to the boil then reduce heat to simmer for 20 minutes or until the lentils are soft.
  3. Step 3 of 6
    Stir in the chickpeas and fresh herbs and season to taste. Cook for a further 3 minutes.
  4. Step 4 of 6
    To make the tzatziki: place yoghurt, cucumber, garlic and chopped mint into a bowl. Mix until combined.
  5. Step 5 of 6
    Preheat oven to 200°C. Cut each pita bread in half and then each half in triangles. Place on an oven tray in a single layer. Drizzle with oil and sprinkle with salt. Bake for 10 minutes.
  6. Step 6 of 6
    Serve soup hot, garnished with parsley and coriander with pita bread and tzatziki on the side.

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