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
1/2 lemon
Thin slices of lemon
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Melt the margarine in a large pot, then cook the spices, celery, and chopped onions over medium heat for 5 minutes - do not brown.
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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).
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Just before serving, stir in the lemon juice and garnish with reserved cilantro sprigs and lemon slices.
Servings: 4
Source: USA Dry Pea and Lentil Council