Chick peas + lentils + unusual spices = a belly-warming soup on a bone-chilling day.
We wrap up National Soup Month with this unusual soup full of Middle Eastern and North African flavors. Serve it with flat breads for a hearty winter dinner.
Moroccan Chick Pea Soup Recipe
Chick peas + lentils + unusual spices = a belly-warming soup on a bone-chilling day.
Author: Renee Pottle
Cuisine: Mediterranean
Recipe type: Soup
Serves: 4 servings
Prep time:
Cook time:
Total time:
Ingredients
- 2 Tbsp olive oil
- ½ leek, chopped
- 1 stock celery, chopped
- 2 large carrots, chopped
- ½ tsp turmeric
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp salt
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 large zucchini, halved lengthwise and sliced
- 1 14oz can diced tomatoes
- 6 cups vegetable broth
- 1 cup cooked chick peas
- ¼ cup red lentils
- ½ cup Israeli cous cous
- chopped fresh cilantro or Italian parsley (optional)
Instructions
- Heat oil in a large saucepan or Dutch oven. Add leeks, celery, and carrots and cook for 5 minutes or until leeks are tender.
- Add spices and stir to coat the vegetables.
- Add zucchini, broth, chick peas, and lentils to pot. Bring to a boil.
- Reduce heat slightly. Stir in cous cous.
- Simmer for 20 minutes or until lentils and cous cous are tender, stirring occasionally and adding more broth if necessary to prevent sticking.
- Serve topped with chopped cilantro or parsley if desired.
Can any of these soups be “canned”?
Mia, the short answer is yes-mostly. BUT be sure to follow safe canning methods for soups. You’ll find everything you need to know in this post: https://www.seedtopantry.com/2016/01/05/canning-homemade-soup/
They also freeze well!