Moroccan Chick Pea Soup Recipe
 
Prep time
Cook time
Total time
 
Chick peas + lentils + unusual spices = a belly-warming soup on a bone-chilling day.
Author:
Recipe type: Soup
Cuisine: Mediterranean
Serves: 4 servings
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
  1. Heat oil in a large saucepan or Dutch oven. Add leeks, celery, and carrots and cook for 5 minutes or until leeks are tender.
  2. Add spices and stir to coat the vegetables.
  3. Add zucchini, can tomatoes, broth, chick peas, and lentils to pot. Bring to a boil.
  4. Reduce heat slightly. Stir in cous cous.
  5. Simmer for 20 minutes or until lentils and cous cous are tender, stirring occasionally and adding more broth if necessary to prevent sticking.
  6. Serve topped with chopped cilantro or parsley if desired.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2016/01/28/moroccan-chick-pea-soup-recipe/