Moroccan Lentil And Chickpea Soup

Nourish yourself with a hot bowl of Moroccan lentil and chickpea soup topped with fresh coriander.

The ingredient of Moroccan Lentil And Chickpea Soup

• 1 tbsp extra virgin olive oil
• 1 red onion finely chopped
• 1 carrot peeled finely chopped
• 1 celery stick finely chopped
• 3 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground ginger
• 1 2 tsp ground cinnamon
• 1 4 cup 50g white long grain rice
• 1 4 cup 60g red lentils
• 1 4 cup 60g green lentils
• 4 cups 1 litre massel chicken style liquid stock or vegetable liquid stock
• 200g can chickpeas rinsed drained
• 1 cup 150g frozen broad beans peeled
• 1 2 cup coriander leaves
• crusty bread to serve

The Instruction of moroccan lentil and chickpea soup

• heat oil in a large saucepan over medium heat add onion carrot and celery and cook stirring for 5 minutes or until onion softens add cumin coriander ginger and cinnamon and cook stirring for 1 minute or until aromatic add rice and lentils and stir to combine add the stock and bring to the boil reduce heat to medium low and cook loosely covered stirring occasionally for 15 minutes or until the rice and lentils are tender
• add the chickpeas and broad beans and stir to combine remove from heat taste and season with salt and pepper
• ladle the soup among serving bowls top with coriander and serve immediately with crusty bread if desired

Nutritions of Moroccan Lentil And Chickpea Soup

fatContent: 227 767 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 10 grams protein
sodiumContent: n a

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