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Moroccan Spiced Chickpea And Lentil Soup

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Ingredients

Adjust Servings:
4 tablespoons extra virgin olive oil
1 medium white onion, chopped (about 1 cup)
1 medium red onion, chopped (about 1 cup)
1 fennel bulb, peeled, cored and chopped (about 1 cup)
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 pinch saffron thread (optional)
2 (14 ounce) cans chopped tomatoes (with juice)
2 garlic cloves, minced
2 tablespoons sugar (or to taste)
4 cups low sodium vegetable broth
1 cup dried lentils, picked through and rinsed
3 cups canned chick-peas, drained and rinsed
4 sprigs cilantro

Nutritional information

383.2
Calories
93 g
Calories From Fat
10.4 g
Total Fat
1.7 g
Saturated Fat
0 mg
Cholesterol
298.5 mg
Sodium
66.1 g
Carbs
20.5 g
Dietary Fiber
7.5 g
Sugars
14.2 g
Protein
307g
Serving Size

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Moroccan Spiced Chickpea And Lentil Soup

Features:
    Cuisine:

    I made this soup for a friend. She's not fond of cilantro, so I cut down on that and added more parsley. Also, threw in an extra cup of chick peas so as not to waste them and used fresh ginger rather than ground ginger. My grocery store didn't have a fennel bulb, so used an anise bulb. I really liked the flavour and would definitely make this recipe again. I also served it with corn bread. It was a big hit.

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Moroccan Spiced Chickpea and Lentil Soup, Nabbed this from a Whole Foods recipe Very good especially with the chamoula (separate recipe) This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup , I made this soup for a friend She’s not fond of cilantro, so I cut down on that and added more parsley Also, threw in an extra cup of chick peas so as not to waste them and used fresh ginger rather than ground ginger My grocery store didn’t have a fennel bulb, so used an anise bulb I really liked the flavour and would definitely make this recipe again I also served it with corn bread It was a big hit , Made this soup for a football party and it was a big hit! I doubled the cinnamon and the garlic and served it with cornbread that my MIL made Yummy! Thank you for sharing!


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    Steps

    1
    Done

    In a Medium Sized Pot Heat the Olive Oil at Medium Heat and Add Fennel, Gently Cooking For a Couple of Minutes While the Fennel Releases Its Natural Juices.

    2
    Done

    Add the Red and White Onions, Cook Until Soft and Translucent, but Without Turning Brown, Stirring Mixture from Time to Time, About 12 Minutes.

    3
    Done

    Add Tomatoes and Increase Heat to High Until the Mixture Comes to a Simmer (about 5 Minutes).

    4
    Done

    Add the Ginger, Turmeric, Cinnamon, Garlic and Saffron If Using, Letting Them Infuse the Mixture With Their Flavors For a Few More Minutes.

    5
    Done

    Add the Lentils, Vegetable Stock, Sprigs of Cilantro and Parsley and Bay Leaves and Bring to a Boil, Then Reduce Heat to a Simmer.

    6
    Done

    Season With Salt, Pepper and Sugar, Stirring the Mixture a Couple of Times. Cover Pot and Let Simmer For About 25 Minutes or Until the Lentils Are Tender.

    7
    Done

    Add the Cooked Chickpeas and Cook Uncovered For Another 5 to 7 Minutes Until Heated Through.

    8
    Done

    Mix Well, Season Again With Salt, Pepper and Sugar to Taste. Remove Bay Leafs and Sprigs of Cilantro and Parsley.

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    Ava Thompson

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