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Moroccan Lentil & Chickpea Soup


Recipe Info

  • Servings : 6
  • Cook Time : 1:05 h
  • Ready In : 1:05 h


  • 2 tbsps butter
  • 2 onions, chopped
  • 1 celery stick, chopped
  • 1 tsp ground cinnamon
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp salt
  • 1⁄2 tsp ground pepper
  • 1⁄4 tsp ground ginger
  • 1⁄4 tsp hot pepper sauce
  • 1 pinch saffron, crumbled
  • 800g can diced tomatoes, puréed
  • 200g brown lentils
  • 400g chickpeas, drained
  • 100g carrots, chopped
  • 1 litre vegetable stock
  • 25g vermicelli, broken (or orzo or other small pasta)
  • 2 tbsps flour
  • 2 tbsps fresh parsley
  • 2 tbsps fresh coriander plus extra for garnish
  • 60ml lemon juice


Step 1

In a large heavy saucepan, melt the butter over medium heat. Stir in the onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.

Step 2

Add the cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes.

Step 3

Add tomatoes, lentils, chickpeas, carrots and stock. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.

Step 4

Stir in the pasta and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk the flour and 250ml water until smooth.

Step 5

Whisk the flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.

Step 6

Stir in the parsley and coriander, and all of the lemon juice. Taste and adjust seasoning, adding up to 1⁄2 teaspoon more salt if needed.

Step 7

Serve with Greek-style yoghurt and garnished with lemon slices, peanuts and fresh coriander.

Recipe Type: Tags: ,
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