Moroccan Spiced Chickpea and Lentil Soup
Serves / Yields: 8
- 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
- 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)
- For the charmoula, mix 4 tablespoons of the oil, cumin, garlic, jalapeños, and lemon juice in a food processor to make a purée.
- 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.
- Pulse mixture a couple of times, scraping it down from the side of the bowl in between pulses.
- Add the remaining 1 tablespoon oil if needed.
- The mixture should resemble a rustic pesto.
- Place in tightly closed container and refrigerate for up to two days.
- For the soup, heat oil in a 4-quart pot with over medium heat.
- Add fennel seeds and gently cooking for a couple of minutes while the fennel becomes slightly brown.
- Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes.
- Add tomato sauce and tomatoes with and increase heat to high until the mixture comes to a simmer
- Add the ginger, turmeric, cinnamon, garlic and saffron, if using, and let them infuse the mixture with their flavors for a few more minutes.
- Now add cut vegetables and simmer for about 10 mins.
- Add broth, lentils, chickpeas, cilantro and parsley sprigs, and bay leaves and bring to a boil, then reduce heat to a simmer.
- 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.
- Mix well and season again with salt and pepper.
- 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.)
[[Soups]] [[Dals]] [[Middle eastern recipes]]