This Moroccan soup is something of a staple for me in chilly weather. Everything works so well together. A hint of spice, a sprinkle of fresh herbs, and the combination of chickpeas and rice to make a hearty meal-in-one. Excellent on its own or as pictured here with some toasted Za’atar Pita Breads. Yum.
25ml Olive Oil
2 Onions, chopped
5ml each Ground spices (cinnamon , coriander, cumin, paprika, turmeric )
1 Garlic clove, crushed
2 stalks Celery, chopped
10ml Ginger, grated (optional)
2 tins Chopped Tomatoes
1 Cup cooked Brown Lentils
1 Cup cooked Chickpeas
½ Cup Rice, rinsed
1 Vegetable Stock cube, dissolved in 750ml water
30ml Dhania, chopped
Salt and Pepper to taste
1. Saute Onion with spices in the oil until tender. Add the Celery, Garlic and Ginger and stir for another minute.
2. Add rest of ingredients except Dhania and Parsley and simmer until rice is tender.
3. Adjust seasoning and add more water if needed. Stir in Dhania and Parsley just before serving and an extra drizzle of Olive oil if desired.