Spiced chickpea and lentil soup
( SERVES 4 )

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NZ Woman's Weekly 11/6/2012

This is so simple to prepare and produces super flavours that are just as good the next day.

2 Tbsp	Olive oil
2	Red onions, peeled, finely chopped
1 bunch	Fresh coriander, stems cut and tied in a bundle with the parsley
1 bunch	Fresh parsley
1 can	Chickpeas, 390g, drained
1 can	Brown lentils, 390, drained
4 cups	Chicken stock
½ tsp	Ground ginger
1 tsp	Ground cinnamon
1 tsp	Red chilli, & lime seasoning
1 can	Tomato, 400g
½	Lemon, juice
1 to taste	Salt & freshly ground pepper

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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