North African Chickpea and Lentil Soup

[Guest guest]

Here is one of the soup recipes I tried out last week. This was

excellent and I will definitely be making it again. I messed about

with the recipe a bit, increasing the garlic and omitting the onion

and adding some crushed red chillies. This looks to be a great recipe

book and I really like North African food. Next on my list to try

from this book is a garlic and chickpea soup which looks tasty if a

little antisocial!!

 

North African Chickpea and Lentil Soup

 

1 Tbsp olive oil

1 onion, peeled and chopped

1 garlic clove, minced (I used 4 and left out the onion)

1 celery stalk trimmed and finely sliced

1 tsp ground cumin

½ tsp ground turmeric

¼ tsp ground cinnamon

1 Tbsp fresh grated ginger

100g (4 oz) red lentils

175g (6 oz) cooked or canned chickpeas

1Tbsp finely chopped fresh coriander (cilantro)

350mls (12 fl oz) vegetable stock

400g( 14 oz) tin crushed tomotoes

Salt and pepper to taste

Grated zest from one lemon

Juice of 1 lemon

A pinch of crushed red chilli flakes (optional)

Chopped cilantro or parsley for garnish

 

Over a low heat sauté onion, garlic, celery and ginger for about 5

minutes. Add spices, lentils and stock. Bring to the boil and then

cover pot and simmer for about 20 minutes. Stir in chickpeas,

tomatoes and lemon juice and add salt and pepper to taste. Garnish

bowls with chopped cilantro or parsley.

 

Taken from A Vegan Taste of North Africa by Linda Majzlik

[Guest guest]

I printed off this recipe. It suits my mood right now - a little spicy and very

flavourable. I'm just back from the health food store and the grain processing

outlet with tubs of all varieties of beans, lentils and rice etc etc. It must

be fall because I am wanting to cook. Yesterday I made broccoli soup, today I

made veggie soup and tomorrow............maybe this one. I'm filling the

freezer so I'm ready for quick meals so I can spend more time quilting when the

weather gets cold.

 

 

 

Audrey