This chickpea and lentil soup with moroccan spices is also vegan, hearty and warming for the autumn.
So lets get going here is a list of ingredients for you to gather –
INGREDIENTS for 2 to 3 people:
1 x Red onion
1 x tin organic chickpeas
Handful of coriander (fresh)
3/4 tsp ground cumin
1/4 tsp ground cloves
1 tsp smoked sweet paprika
1 x tin organic chopped tomatoes
1 tbsp tomato puree
Veg stock in 500ml
1/4 cup red split lentils
Bread of your choice
(Greek yoghurt to top unless you are vegan – use soy yoghurt)
Slice the onion and cook with the spices and some oil in a large (soup suitable) pan for 5 mins.
Roughly chop coriander and now add the chopped stalks to the onion, save some leaves to garnish.
Add the tinned tomoatos and the puree, then the 500ml of hot veg stock water.
Wash the lentils and drain and rinse the chickpeas.
Add the lentils to the soup and bubble for 10mins.
Now add the chickpeas and cook for another 10mins.
As you see soup thicken taste and add more seasoning if you require.
Serve and top with yoghurt and or coriander leaves, enjoy!