spicy moroccan chickpea and lentil soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp olive oil1 large onion, finely chopped3 Cloves of garlic, finely chopped2 green chilli's, chopped2.5cm fresh ginger root3 tsp ground coriander2 tsp ground cumin1/2 tsp saffron threads soaked in 2tbsps boiling water400g tin of chopped tomatoes500ml vegetable stock400g tin chickpeas, drained and rinsed400g tin cooked green lentils, drained and rinsed1 tbsp fresh chopped coriander (cilantro)1 tbsp chopped flat-leaf parsley
1) Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion, garlic and green chilli's and cook for 6-7 minutes stirring occaisionally or until onion is soft. Add the ginger, ground coriander and ground cumin and cook stirring for one minute.
2) Add the saffron with its soaking liquid, tomatoes, stock, chickpeas and lentils and bring to a simmer. Simmer uncovered for 10 minutes.
3) remove pan frpm heat and stir in the fresh coriander and parsley.
why not try adding a dolllop of natural yoghurt to serve?
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBAG.
2) Add the saffron with its soaking liquid, tomatoes, stock, chickpeas and lentils and bring to a simmer. Simmer uncovered for 10 minutes.
3) remove pan frpm heat and stir in the fresh coriander and parsley.
why not try adding a dolllop of natural yoghurt to serve?
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBAG.
Nutritional Info Amount Per Serving
- Calories: 147.3
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 475.8 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.3 g
- Protein: 6.8 g