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    MOROCCAN LENTIL AND CRISP CHICKPEA SOUP

    Date:

    By Nadine Smith

    This warming spiced soup is a staple in the cooler months at my house. 

    Easily built with pantry staples, the crispy chickpeas adding crouton like texture to make a flavourful meal. Double the ingredients and freeze half – you’ll thank yourself later!

    Serves 4 

    Ingredients 

    • 1tbs EVOO
    • 1 onion, finely chopped
    • 1/2 leek, well washed & finely chopped
    • 2 celery stalks, finely chopped
    • 1 carrot, grated
    • 1 green long chilli, finely chopped (optional)
    • 2 cloves garlic, finely chopped
    • 1tsp coriander ground
    • 1tsp cumin ground
    • 1/2tsp turmeric ground
    • 1/4tsp cinnamon ground
    • 2tsp tomato puree
    • 1 x 240g tin of brown lentils, drained & rinsed
    • 1 x 400g tin of chopped tomatoes
    • 1.5 ltr chicken stock
    • 1/2 bunch coriander, well washed, roots scraped and finely chopped with stalks & leaves (set a few leaves aside for garnish).
    • 4 leaves of silverbeet, finely sliced
    • Plain unsweetened yoghurt

    Instructions 

    To make the soup, heat the EVOO in a heavy based saucepan over a medium heat. Add the chopped vegetables with a good pinch of salt flakes and allow to cook with out colour, stirring until softened. Add the tomato paste, ground spices and cook for a further minute stirring constantly. Add the tinned tomatoes, chicken stock and lentils, bring to the boil, reduce the heat and allow to simmer for 20 minutes stirring occasionally. Just prior to serving, season to taste and mix through the silverbeet and coriander.

    For the crispy Chickpeas

    • 1 x 240g tin of chickpeas, drained & rinsed
    • ½ tsp sumac
    • ½ tsp smoked paprika
    • ½ tsp brown sugar
    • ½ tsp salt flakes
    • 2 tbsp cornflour
    • 3 tbsp EVOO

    Combine the dry ingredients in a medium sized bowl. Heat a non-stick pan and add the EVOO.  Shake off any excess water from the chickpeas and add to the dry ingredients, shaking the bowl to ensure the chickpeas are well coated in the seasoning. Add to the fry pan and cook, stirring occasionally until the chickpeas are crispy and dry.

    Ladle the hot soup into bowls, add a spoonful of yoghurt to each and top with the crispy chickpeas and a scatter of coriander leaves.

     

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