Saturday, May 16, 2009

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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