Moroccan Chickpea Soup
This Moroccan Chickpea Soup is a comforting meal with harissa and aromatic spices to warm you up.
Equipment
- stockpot
- Handheld blender
Ingredients
Base Ingredients
- 2 tablespoon olive oil
- 1 medium onion finely diced
- 225 g carrots peeled and finely diced
- 2 large celery ribs finely diced
- 4 cloves garlic grated
- 2 tablespoon harissa paste plus extra to serve
- 1 tablespoon tomato paste
- 1.5 teaspoon ground cumin
- 1.5 teaspoon ground cinnamon
- 1.5 teaspoon smoked paprika
- 150 g split red lentils
- 1.25 l vegetable stock
- 125 g baby spinach leaves
- 400 g can chickpea drained
- 1 unit Juice of lemon
- Salt to taste
Instructions
Cooking Instructions
- Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion and cook until it starts to soften, about 3 minutes.
- Add the carrots and celery, and cook for a couple of minutes.
- Add the garlic, harissa, tomato paste, cumin, cinnamon, smoked paprika, and cook for a couple of minutes.
- Stir in the lentils and stock.
- Bring to a boil, then lower the heat to a lively simmer and cook uncovered until the lentils are cooked, about 12 to 15 minutes.
- Scoop out about a third of the soup into a small saucepan and whizz with a handheld blender until smooth.
- Return the blended portion of the soup to the stockpot.
- Reheat the soup, stir in the spinach and cook until wilted.
- Stir in the chickpeas.
- Season to taste with lemon juice and salt.
- Serve topped with extra harissa if desired.
Nutrition
Serving: 1servingCalories: 362kcalCarbohydrates: 54gProtein: 17gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1725mgPotassium: 1017mgFiber: 20gSugar: 9gVitamin A: 13528IUVitamin C: 19mgCalcium: 138mgIron: 6mg
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