Spiced Moroccan Vegetable Soup With Chickpeas, Cilantro, And Lemon ( Recipe

Name: Spiced Moroccan Vegetable Soup With Chickpeas, Cilantro, And Lemon (
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 large onion, diced (about 2 cups); 3 stalks celery, diced (about 1 1/2 cups); 3 large carrots, peeled and cut in rounds; 1/2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving; Salt to taste; 1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided; 1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided; 1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce; 7 cups (1 2/3 liters) chicken or vegetable stock; 1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained; 1 cup (370 grams) green lentils; 1 teaspoon freshly ground black pepper; 2 tablespoons all-purpose unbleached flour; 1 large egg; Juice of 2 lemons (about 1/4 cup)

Servings: persons

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

1
Heat the oil in a large skillet over medium heat and saute the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
2
Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

1105

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 large onion, diced (about 2 cups), 3 stalks celery, diced (about 1 1/2 cups), 3 large carrots, peeled and cut in rounds, and more.

Yes, Spiced Moroccan Vegetable Soup With Chickpeas, Cilantro, And Lemon ( falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Moroccan Vegetable Soup With Chickpeas, Cilantro, And Lemon (

How did you like this recipe?

Frequently Asked Questions