spicy moroccan chickpea and lentil soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of spicy moroccan chickpea and lentil soup calories by ingredient
Introduction
great warming and filling soup with low GI. perfect for those winter lunches great warming and filling soup with low GI. perfect for those winter lunchesNumber of Servings: 6
Ingredients
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1 tbsp olive oil
1 large onion, finely chopped
3 Cloves of garlic, finely chopped
2 green chilli's, chopped
2.5cm fresh ginger root
3 tsp ground coriander
2 tsp ground cumin
1/2 tsp saffron threads soaked in 2tbsps boiling water
400g tin of chopped tomatoes
500ml vegetable stock
400g tin chickpeas, drained and rinsed
400g tin cooked green lentils, drained and rinsed
1 tbsp fresh chopped coriander (cilantro)
1 tbsp chopped flat-leaf parsley
Directions
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.
