Global Soups Vegetarian

Moroccan chickpea and lentil soup


  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 1 tsp grated fresh ginger
  • 1 red chilli, chopped
  • quarter tsp turmeric
  • 1 tsp ground cumin
  • pinch of ground cinnamon
  • pinch of saffron
  • 1 x 400g tin chopped tomatoes
  • 1 tsp sugar
  • 100g green lentils
  • 900ml vegetable stock
  • 1 x 400g tin chickpeas, drained
  • fresh coriander or parsley (optional)


Another winter warmer, full of spicy goodness! Great for lunch on a snowy day…

Fry the onions in the oil in a large pan over a gentle heat until soft and slightly caramelised – about 15 minutes.

Add the garlic, ginger and chilli and fry for a few minutes. Then add the spices and a pinch of salt and gently fry for a minute or two. Next add the tomatoes, sugar, lentils and stock. Bring to the boil, cover then simmer for 20-25 minutes until the lentils are tender.

Add the drained chickpeas, bring back to the boil then reduce heat and simmer for 5 minutes or so. Add the fresh herbs if using and a grind or two of black pepper. Enjoy.

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