Recipe Lentil Chickpea Soup

Stir in noodles and simmer covered about 7 minutes longer or until noddles are just tender.

Recipe lentil chickpea soup. Stir in the tomatoes and simmer partially covered stirring occasionally for 10 minutes. Bring to boil reduce heat and simmer covered for about 40 minutes or until lentils are tender. Add in spices vegetable base water and lentil stir and cover.

Cook for approximately 30 mins then add in the chickpeas. In bowl whisk flour and 1 cup water until smooth. Step 4 whizz the soup with a stick blender or in a food processor until it is a rough purée pour back into the pan and add a 200g can drained and rinsed chickpeas.

Fry the remaining chickpeas in a little olive oil until toasted and crispy. Harira is our favorite moroccan soup but we rarely have the hours it takes to simmer the lamb that s traditionally a part of it. Top the soup with chickpeas.

Take 2 cups of the soup from pot and blend it for 30 secs if using a vitamix. Stir in the ginger. Simmer for 15 mins until the lentils have softened.

Increase the heat to high and bring to boil. Add the onion and celery and cook stirring occasionally until the vegetables start to soften about 10 minutes. Pour the blended soup back in the pot.

Stir in the broth chickpeas and lentils. Add tomatoes lentils chickpeas and broth. Add the spices and simmer for 20 25mins until the lentils and chickpeas are falling apart.