Morrocan Chickpea & Lentil Soup (using Marrakesh Magic)

6 May 2015


  • 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


  1. Soak chickpeas overnight and cook as per packet directions, then drain – if using canned chickpeas, rinse and drain
  2. Sauté onions in oil until golden
  3. Add garlic, ginger and Screaming Seeds ‘Marrakesh Magic’ – sauté for 5 minutes
  4. Add cooked chickpeas and rinsed lentils – sauté for 5 minutes
  5. Add tomato puree, stock and bring to boil – reduce heat and simmer gently for 30 mins, stirring occasionally
  6. Add half of fresh coriander then puree
  7. Stir in lemon juice, return to stove and heat
  8. 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

....  For this recipe, if I don't have  'Marrakesh Magic' in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

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

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