Spiced chickpea and lentil soup
( SERVES 4 )
15
11/6/2012
This is so simple to prepare and produces super flavours that are just as good the next day.
Ingredients
| 2 Tbsp | Olive oil |
| 2 | Red onions, peeled, finely chopped |
| 1 bunch | Fresh parsley |
| 1 bunch | Fresh coriander, stems cut and tied in a bundle with the parsley |
| 1 can | Chickpeas, 390g, drained |
| 1 can | Brown lentils, 390, drained |
| ½ tsp | Ground ginger |
| 4 cups | Chicken stock |
| 1 tsp | Ground cinnamon |
| 1 tsp | Red chilli, & lime seasoning |
| 1 can | Tomato, 400g |
| ½ | Lemon, juice |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Heat the oil in a large saucepan. Add the onion, cook over a low heat for 5 minutes.
- Add the bundle of herb stems.
- Add chickpeas, lentils and chicken stock.
- Bring to the boil and simmer for 20 minutes. Discard the herb stems.
- Add ginger, cinnamon, chilli and lime seasoning and tomatoes. Simmer for 20-30 minutes.
- Chop reserved herb heads and stir in with lemon juice.
Cook's tip: We used Gregg’s Chilli and Lime Seasoning, but you could substitute with chilli flakes to taste, if desired
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