Name: Spicy Moroccan Chickpea and Lentil Soup
Prep time: 20 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 none medium onion, finely chopped; 3 cloves garlic, crushed; 1 none 2.5cm fresh ginger, finely grated; 3 tsp ground coriander; 2 tsp ground cumin; 0.5 tsp chilli powder; 0.5 tsp saffron threads, soaked in 2 tablespoons of boiling water; 410 g can chopped tomatoes; 1 tbsp MAGGI Original Seasoning 200mL; 1.25 cup red lentils, rinsed well; 6 cup (1.5L) water; 410 g can chickpeas, rinsed and drained; 0.3 cup chopped fresh coriander; 0.3 cup chopped flat leaf parsley; 0 none low fat natural yoghurt, for serving

Prep time 20 min

Cook time 45 min

Serves 6

Nutritional information per serving

Weight 6 g

Calories 292 cal

Total Fat 7 g

Saturated Fat 1 g

Carbs 33 g

Fibre 2 g

Protein 19 g

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METHOD

heat oil in a large heavy based saucepan over medium heat. add onion, cook, stirring occasionally for 5 minutes or until soft. add garlic, ginger, coriander, cumin and chilli; cook stirring for 1 minute.
add saffron with soaking liquid, tomatoes, MAGGI original seasoning, lentils and water. bring to the boil, simmer, uncovered for 30 minutes.
add chickpeas; cook a further 10 minutes. remove from heat; stir in coriander and parsley. serve with a dollop of yoghurt.

Spicy Moroccan Chickpea and Lentil Soup

INGREDIENTS

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Spicy Moroccan Chickpea and Lentil Soup

INGREDIENTS

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