MORROCAN CHICKPEA & LENTIL SOUP

Ingredients:

300 g/1½ cups dried chickpeas or 1 can cooked
2 tablespoons oil
2 onions, chopped
2 cloves garlic, chopped
1 teaspoon ginger powder
2 teaspoon Screaming Seeds ‘Marrakesh Magic’
400 g/1 can tomato puree
1.5 litres/6 cups chicken stock
250 g/1 cup dried red lentils
½ bunch fresh coriander, chopped
juice of 1 lemon

Method:

• Soak chickpeas overnight and cook as per packet directions, then drain – if using canned chickpeas, rinse and drain

• Sauté onions in oil until golden

• Add garlic, ginger and Screaming Seeds ‘Marrakesh Magic’ – sauté for 5 minutes

• Add cooked chickpeas and rinsed lentils – sauté for 5 minutes

• Add tomato puree, stock and bring to boil – reduce heat and simmer gently for 30 mins, stirring occasionally

• Add half of fresh coriander then puree

• Stir in lemon juice, return to stove and heat

• Serve garnished with remaining coriander

Serving Suggestion:

This soup is very delicious when served with grilled Turkish or sourdough bread fingers

Recipe kindly donated by … The Lentil Company, Horsham, Victoria

Why not try another freshly made Screaming Seeds spice blend in this recipe …

                   Virgin Island Mix                   Kashmiri Krush
                   Southern Cajun                     Moonlight Dreaming
                   Outback Blend                       Desert Cajun Rub
                   Caribbean Chilli                     Garam Masala