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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.