This Moroccan soup is rich and aromatic, thanks to its medley of spices. You could also use 1 tablespoon of a purchased Ras al Hanout spice mixture in place of the individual spices listed.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, sliced
1 carrot, diced
3 cloves garlic, crushed
pinch chilli flakes
1½ teaspoons each ground cinnamon, cumin and turmeric
½ teaspoon ground cardamom
2 tablespoons grated fresh ginger
2 tablespoons tomato paste
2 x 400 gram tins chopped tomatoes
2 cups vegetable stock or water
1 x 400 gram tin chickpeas, drained and rinsed
1 x 400 gram tin brown lentils, drained and rinsed
¼ cup chopped coriander
sea salt and ground pepper
To serve
thick plain yoghurt, sliced spring onions, coriander and olive oil
METHOD
Heat the oil in a large saucepan and add the onion, carrot, garlic and chilli flakes. Add a good pinch of salt, cover and cook until tender, stirring occasionally.
Add all the spices, fresh ginger and the tomato paste and cook for 1 minute, adding a splash of water if the pan is dry.
Stir in the tomatoes and stock or water and the chickpeas and simmer for 20 minutes. Add the lentils and coriander.
To serve: Divide between bowls and top with a dollop of yoghurt, spring onions, coriander and a drizzle of olive oil.
Cook’s tip: We served ours with warm pita breads, olive oil and dukkah for dipping.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!