Moroccan chickpea and lentil soup
2 tbsp olive oil
1 onion, sliced
2 cloves garlic, chopped
1 tsp grated fresh ginger
1 red chilli, chopped
quarter tsp turmeric
1 tsp ground cumin
pinch of ground cinnamon
pinch of saffron
1 x 400g tin chopped tomatoes
1 tsp sugar
100g green lentils
900ml vegetable stock
1 x 400g tin chickpeas, drained
fresh coriander or parsley (optional)
Another winter warmer, full of spicy goodness! Great for lunch on a snowy day...
Fry the onions in the oil in a large pan over a gentle heat until soft and slightly caramelised - about 15 minutes.
Add the garlic, ginger and chilli and fry for a few minutes. Then add the spices and a pinch of salt and gently fry for a minute or two. Next add the tomatoes, sugar, lentils and stock. Bring to the boil, cover then simmer for 20-25 minutes until the lentils are tender.
Add the drained chickpeas, bring back to the boil then reduce heat and simmer for 5 minutes or so. Add the fresh herbs if using and a grind or two of black pepper. Enjoy.
It's always worth taking your time when frying onions for recipes like this. Frying them slowly until they are soft and starting to caramelise gives the recipe an extra sweetness and depth of flavour.
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