Moroccan Chickpea Soup with Malouf's Chermoula and Preserved Limes with Cinnamon
This healthy soup is hearty and delicious. It is quick and easy to make and despite being a vegetarian soup it is high in protein due to the use of lentils and chickpeas and very satisfying. Try it with our homemade Manoushi bread recipe for a simple yet tasty meal.
Ingredients:
60 ml olive oil
1 large brown onion, diced
2 cloves garlic, crushed with 1-teaspoon sea salt
1 tablespoon Malouf's Chermoula
1 Malouf’s preserved lime, washed, pith removed and skin finely chopped
1 long green chilli, seeded and shredded
100g brown lentils
100g chickpeas, soaked overnight
2 ½ litres vegetable stock (preferably homemade or low salt)
1 tin crushed tomatoes (400gms)
10 saffron threads
Sea salt
Black pepper
Juice of 2 lemons
2tbs parsley, chopped
2tbs coriander, chopped
Directions:
Add the lentils and soaked chickpeas and 2 litres of vegetable stock.
Simmer for an hour, or until the lentils and chickpeas are soft and beginning to break down.
Use a bamix on low speed to lightly crush the pulses, but make sure not to turn into a smooth purée.
Add the tomatoes, preserved lime dice and spices. Adjust the consistency with additional stock.
Bring to the boil, season with salt and pepper and finish off with lemon juice and the fresh herbs.
Serve with thick Greek style yoghurt and Manoushi bread.
Serves 6.
Products used in this recipe
Greg Malouf Chermoula 260g
Greg Malouf Preserved Limes with Cinnamon 260g
Gaea Greek Red Saffron 0.2g
Gaea Kritsa Extra Virgin Olive Oil 1.5L
Greg Malouf Chermoula Food Service 1kg
