Moroccan Spiced Chickpea and Lentil Soup

Serves / Yields: 8

Ingredients:

Charmoula

• 4 to 5 tablespoons extra virgin olive oil
• 1 teaspoon cumin seeds, toasted and ground
• 1 clove garlic
• 1 jalapeño pepper, seeded and deveined
• Juice and zest of 1 lemon
• 1 bunch cilantro
• Salt and pepper to taste

Soup

• 1/4 cup extra virgin olive oil
• 2 tsps of fennel seeds)
• 1 medium red onion, chopped
• 1 medium white onion, chopped
• 2 (14-ounces) cans chopped tomatoes, with their liquid ( I used 1can tomato sauce plus three fresh tomatoes diced)
• 1/2 teaspoon ground ginger. (finely diced works)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 cloves garlic, finely chopped
• Pinch of saffron threads (optional)
• 1 cup dried lentils (green, brown, red or yellow), picked through and rinsed (I used whole masoor dal - any dal should work)
• 4 sprigs cilantro
• 4 sprigs parsley ( did not use parsley)
• 2 dried bay leaves
• 2 tablespoons sugar
• Salt and pepper to taste
• 3 cups canned chickpeas, drained and rinsed (I used 1.5 cups dried chickpeas, soaked them in water for about 6 hrs)
• Cut vegetables if desired ( carrots, trio colored bell peppers etc)

Method

Charmoula

1. For the charmoula, mix 4 tablespoons of the oil, cumin, garlic, jalapeños, and lemon juice in a food processor to make a purée.
2. Pick cilantro leaves from their stems ( added entire cilantro, 1/2 bunch without roots) and add to food processor along with zest and salt and pepper.
3. Pulse mixture a couple of times, scraping it down from the side of the bowl in between pulses.
4. Add the remaining 1 tablespoon oil if needed.
5. The mixture should resemble a rustic pesto.
6. Place in tightly closed container and refrigerate for up to two days.

Soup

1. For the soup, heat oil in a 4-quart pot with over medium heat.
2. Add fennel seeds and gently cooking for a couple of minutes while the fennel becomes slightly brown.
3. Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes.
4. Add tomato sauce and tomatoes with and increase heat to high until the mixture comes to a simmer
5. Add the ginger, turmeric, cinnamon, garlic and saffron, if using, and let them infuse the mixture with their flavors for a few more minutes.
6. Now add cut vegetables and simmer for about 10 mins.
7. Add broth, lentils, chickpeas, cilantro and parsley sprigs, and bay leaves and bring to a boil, then reduce heat to a simmer.
8. Add sugar and salt and pepper, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
9. Mix well and season again with salt and pepper.
10. Remove and discard bay leaves, cilantro, and parsley.

Serve soup hot, with 1 tablespoon of the reserved charmoula on top, if desired. (For a thicker soup, remove about 1 cup of the cooked lentils and chickpeas from the soup and process them in blender, adding some extra liquid if needed. Add the blended mixture back to the soup. For a thinner soup, add extra vegetable broth.)

Source:

wholefoodsmarket.com

Tags:

[[Soups]] [[Dals]] [[Middle eastern recipes]]