Monday, August 06, 2012

Moroccan Chickpea & Lentil Soup

  • 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
  • 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
  • 4 sprigs parsley
  • 2 dried bay leaves
  • salt and pepper
  1. 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. 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. Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
  4. Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
  5. 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. 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. Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
  8. Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.

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