Spicy Moroccan soup recipe

141 ratings Rate
  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 214 calories / serving
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A simple, quick and flavoursome soup that all the family will love.

Heat the oil in a pan. Add the onion and cook for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute. Stir in the cumin and cayenne, then pour over the tomatoes and stock and bring to the boil. Grate the zest of half the lemon and add to the pan. Simmer and cook for 10 minutes.

Add the chickpeas and lentils and simmer for 10 minutes. Stir in some herbs, then ladle into bowls and squeeze in a little lemon juice. Top with more herbs and extra zest and serve with pitta bread.

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  • Ingredients

  • 30ml (2tbsp) olive oil
  • 1 onion,finely chopped
  • 2 garlic cloves, crushed
  • 1tsp finely chopped fresh ginger
  • 1tsp ground cumin
  • 1/4tsp cayenne pepper
  • 1 x 400g (14oz) tin chopped tomatoes
  • 750ml (1 1/4pt) hot vegetable stock
  • 1 lemon
  • 1 x 400g (14oz) tin chickpeas, drained and rinsed
  • 1 x 390g tin lentils, drained and rinsed
  • handful coriander, chopped
  • handful fresh mint, chopped
  • Energy 900kj 214kcal 11%
  • Fat 9g 13%
  • Saturates 2g 8%
  • Sugars 6g 7%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 25.2g Protein 10g Fibre 4.6g


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