Moroccan Chickpea and Lentil Soup

Moroccan Chickpea and Lentil Soup

  • Preparation time

    15 mins
  • Cook time

    1 hr
  • Serves 4

Ingredients

  • Oil - 1 Tbsp
  • Onion, diced - 1
  • Ground ginger - 1/2 tsp
  • Turmeric - 1/2 tsp
  • Cinnamon - 1/2 tsp
  • Can Homebrand diced tomatoes - 400 g
  • White sugar - 1 tsp
  • Red lentils, soaked as per packet instructions - 90 g
  • Vegetable stock - 1 L
  • Select chickpeas, drained and rinsed - 420 g
  • Chopped coriander plus extra for garnishing - 2 Tbsp
  • Chopped parsley plus extra for garnishing - 2 Tbsp
  • Pepper, to taste
  • Salt, to taste
  • Unsweetened yoghurt - 3/4  up
  • Chopped cucumber - 1 cup
  • Small clove garlic, crushed - 1
  • Chopped mint - 1 Tbsp
  • Signature Range Pita Bread - 4
  • Olive oil for drizzling

Method

  1. Heat oil on a low heat in a large saucepan and add onion. Cook slowly for 10 minutes or until softened and translucent.

  2. Add ginger, turmeric, cinnamon, tomatoes, sugar and combine. Stir in the lentils and pour in the stock. Bring to the boil then reduce heat to simmer for 20 minutes or until the lentils are soft.

  3. Stir in the chickpeas and fresh herbs and season to taste. Cook for a further 3 minutes.

  4. To make the tzatziki: place yoghurt, cucumber, garlic and chopped mint into a bowl. Mix until combined.

  5. Preheat oven to 200°C. Cut each pita bread in half and then each half in triangles. Place on an oven tray in a single layer. Drizzle with oil and sprinkle with salt. Bake for 10 minutes.

  6. Serve soup hot, garnished with parsley and coriander with pita bread and tzatziki on the side.

This recipe was sent in by Brett McGregor.