Spiced Moroccan Chickpea Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

Other

• 4 tbsp olive oil

• 7 cups vegetable stock

• 2 tsp flour

• 1 large egg

• 1/4 cup lemon juice

Herbs/Spices

• Salt to taste

• 1/2 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp harissa or dried red chile flakes

• 1 tsp ground black pepper

Vegetables

• 1 large onion, diced

• 3 stalks celery, diced

• 3 large carrots, peeled and cut in rounds

• 1 bunch parsley, chopped

• 1 bunch coriander, chopped

• 1 can tomatoes, crushed

• 1 can chickpeas, drained

• 1 cup green lentils

Directions

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.

Add the turmeric, cumin, harissa or, 1 teaspoon of salt, 1 cup each of the parsley and coriander, tomatoes, and the stock or water and bring to a boil.

Simmer uncovered for 5 minutes, then add the lentils, chickpeas, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more.

Whisk the flour, egg, and lemon juice into 2 cups of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don’t forget to have some extra harissa in a plate on the side.