Spiced Moroccan Vegetable Soup with Chickpeas, Lemon and Egg
Turmeric and cumin add a special tang; chickpeas, lentils and egg whisked with lemon make this a protein-rich soup, perfect for a cold winter's day. Sightly adapted from Epicurious, it's always enjoyable to have another way to create a meal-in-one.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make your recipes different and better each time
Ingredients
4 tablespoons olive oil
1 large onion, diced
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 - 1 teaspoon harissa or dried red chilli flakes, plus more for serving (optional)
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 litres) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
Spinach, kale or other greens (optional)
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
1/4 cup lemon juice
2 cups water
Method
Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
Add the turmeric, cumin, harissa or chilli flakes (if using), 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil.
Add the cooked chickpeas to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering, covered, until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Add a handful of spinach or other greens to taste, if using. Simmer the soup about 5 minutes more until the greens are wilted. Serve, sprinkled with the remaining cilantro and parsley.
Serving option: Sprinkle with extra chilli or harissa.
Turmeric and cumin add a special tang; chickpeas, lentils and egg whisked with lemon make this a protein-rich soup, perfect for a cold winter's day. Sightly adapted from Epicurious, it's always enjoyable to have another way to create a meal-in-one.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make your recipes different and better each time
Ingredients
4 tablespoons olive oil
1 large onion, diced
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 - 1 teaspoon harissa or dried red chilli flakes, plus more for serving (optional)
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 litres) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
Spinach, kale or other greens (optional)
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
1/4 cup lemon juice
2 cups water
Method
Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
Add the turmeric, cumin, harissa or chilli flakes (if using), 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil.
Add the cooked chickpeas to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering, covered, until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Add a handful of spinach or other greens to taste, if using. Simmer the soup about 5 minutes more until the greens are wilted. Serve, sprinkled with the remaining cilantro and parsley.
Serving option: Sprinkle with extra chilli or harissa.