Moroccan Lentil and Chickpea Soup
2 cups drained, canned chickpeas
a pinch of saffron threads, pulverized
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp black pepper
1 stick (1/4 cup) margarine
3/4 cup chopped celery
2 medium yellow onions, chopped
1 cup chopped leaves and stems of fresh cilantro
1 large can Italian plum tomatoes, seeded, drained, and chopped
Juice from canned tomatoes
2 tsp salt
3/4 cup lentils, rinsed
2 quarts water
Thin slices of lemon
Melt the margarine in a large pot, then cook the spices, celery, and chopped onions over medium heat for 5 minutes - do not brown.
Add the cilantro and tomatoes with juice and cook for another 15 minutes. Add the water, lentils, chickpeas and salt. Bring to a boil and simmer, partially covered, for about 2 hours (or until the chickpeas are cooked).
Just before serving, stir in the lemon juice and garnish with reserved cilantro sprigs and lemon slices.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat 220.31
% Daily Value
Total Fat 25.04g 38%
Saturated Fat 4.25g 21%
Cholesterol 0.00mg 0%
Sodium 2018.94mg 84%
Potassium 1202.68mg 34%
Carbohydrates 64.47g 21%
Dietary Fiber 20.49g 81%
Protein 19.23g 38%
Source: USA Dry Pea and Lentil Council