Moroccan Chickpea and Lentil Soup

Along with Mulligatawny Soup, this is one of my absolute favourite soups.  Not only is it absolutely delicious, but it's also an almost magic meal as far as health giving properties go.  If I feel like anyone in the family is coming down with a cold this is a perfect remedy to give the immune system a kick-start.  The herbs and spices along with the tomatoes provide vitamins and nutrients to help fight infection and the lentils and chickpeas are a good source of easily digestible protein for the body.  In this instance I have used chickpeas that I have cooked myself, but you can also use a tin of chickpeas, or even a tin of cannellini or other white beans.  If you don't have saffron handy don't be afraid to make the soup without it because it will still have plenty of flavour.  I found the recipe in a cookbook at the library years ago and have since adapted it but unfortunately I can't remember the book it originally came from.

What you will need:

• 1 tbsp olive oil
• 2 medium onions, finely diced
• 1 clove garlic, crushed
• 2.5 cm piece fresh ginger, finely grated
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp saffron threads soaked in 2 tbsp boiling water
• 400g tin Italian chopped tomatoes
• 1 litre vegetable or chicken stock
• 1 litre water
• 1 cup red lentils, rinsed well
• 2 cups chickpeas, cooked and drained (or 1 tin, drained)
• 1/4 cup chopped coriander, plus extra to serve
• 1/4 cup chopped flat-leaf parsley
• salt and freshly ground black pepper

What you need to do:

1.  Heat the oil in a large, heavy-based saucepan.  Cook the onion over a medium heat for about 7minutes, until it begins to soften.

2.  Add the garlic and ginger and cook, stirring, for about 1 minute.  Add the powdered spices and cook another 30 seconds.

3.  Add the lentils and mix well.  Add the tomatoes and mix well again.

4.  Add the saffron and its soaking liquid along with the stock and water.  Cover the pot and bring to a simmer before simmering uncovered for about 30 minutes.

5.  Add the chickpeas and cook for a further 15 minutes.

6.  Remove from the heat and stir in the fresh coriander and parsley.  Season to taste.

7.  Serve garnished with some more parsley and some freshly ground black pepper.

This soup is delicious on it's own or served with crusty bread.  The best options for gluten free 'crusty' bread that I have found are either Wild Breads Crusty White sliced bread, toasted, or Schar Baguettes which you bake in the oven for 5 minutes before serving.  Both are a long way from ideal but in the world of Gluten Free breads they are about as good as you can get.

Schar Baguettes

 The photos below show the different steps:

Step 2

Step 3

Step 4

Step 5

Step 6