Moroccan Chickpea Lentil Soup
Moroccan Chickpea Lentil Soup that is hearty, warm, and easy to make. This dish has just enough spice that balances well with the creaminess of the tahini for added flavor and richness.
Ingredients
Serves: 5-6 Time: 45 minutes
Moroccan Chickpea Lentil Soup
- 1 can chickpeas, drained
- 5 cups vegetable broth
- 1 cup red lentils
- 1 can diced tomatoes, drained
- 3 large carrots, diced
- 1 whole yellow onion, diced
- 1 cup green peas
- 4 garlic cloves
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp paprika
- 1/2 black pepper
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- Olive oil
- Homemade tahini dressing for topping
- Chopped cilantro, optional
Directions
- Prepare your vegetables.
- In a large pot, set heat to medium-high.
- Once hot, add enough oil to lightly coat the pot. Begin sautéeing the onions, cook for 5-7 minutes.
- Then, add the carrots and garlic and cook for 3-4 more minutes.
- Next, add the spices, chickpeas, and tomatoes, and stir for another minute.
- Add the broth and lentils, bring the soup to a boil then reduce heat to low, cover with a lid, and simmer for 30-40 minutes. Taste and adjust seasonings as desired.
- Prepare your tahini dressing.
- Once the vegetables are tender and the lentils are cooked, serve and top with a dollop of tahini. Serve and enjoy!
Nutrition Information
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