Moroccan Lentil and Chickpea Soup

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Moroccan Lentil and Chickpea Soup

 

2 cups drained, canned chickpeas

a pinch of saffron threads, pulverized

1 tsp. ground turmeric

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1 tsp. black pepper

1 stick margarine

3/4 cup chopped celery

2 medium yellow onions, chopped

1 cup chopped leaves and stems of fresh cilantro

1 large can Italian plum tomatoes, seeded, drained,

and chopped juice from canned tomatoes

2 tsps. salt

3/4 cup lentils, rinsed

2 quarts water

1/2 lemon

thin slices of lemon

 

Melt the margarine in a large pot, then cook the

spices, celery, and chopped onions over medium heat

for 5 minutes, do not brown.

Add the cilantro and tomatoes with juice and cook for

another 15 minutes. Add the water, lentils, chickpeas

and salt. Bring to a boil and simmer, partially

covered, for about 2 hours or until the chickpeas are

cooked.

Just before serving, stir in the lemon juice and

garnish with reserved cilantro sprigs and lemon

slices. Serves 4

 

 

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