Moroccan Chickpea and Lentil Soup Recipe: Ingredients 1-2 tbs olive oil 1-2 onion diced 1 tsp or ground ginger 1 tsp ground turmeric 1 tsp cinnamon 1-2 tsp salt for soup broth Opptional- 1/2-1 tsp of oregano or poultry seasoning for soup broth ¼ tsp pepper 2-3 large tomatoes diced or chopped 7 ½ cups of water ¾ cup brown or green lentils rinsed 1 cup chickpeas (rinsed, presoaked) Cilantro and/microgreens Chopped and diced Cooking Instructions:
1. In a soup pan, heat olive oil in a stockpot. Add diced onions and stir. If you want to go Oil Free you totally can. Just skip to step 3, add diced onions, go to step 2 and follow the remining steps. 2. Add ginger, turmeric, cinnamon and stir 3. Add 5 1/2 cups of water stir. Pour in lentils and chickpeas. Bring to a boil. 10-20 mins 4. Add tomatoes, salt and pepper to taste (add more salt & pepper if needed) and reduce heat to a dull boil/simmer 5. Add the remaining water as needed/desired 6. Once chickpeas and lentils are cooked the soup is ready to serve. Serves 4 Variations: Add carrots or cauliflower Add Coriander Swap out cinnamon for 1/2 tsp Coriander, 1/2 tsp cardamom, ¼ tsp nutmeg (add cumin if desired) Serve as a soup with chapati, naan or tortillas Serve over rice with a small green herb and lemon salad
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