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Moroccan Quinoa and Chickpea Soup
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4-5 people
Ingredients
2 tablespoons of extra virgin olive oil
1 yellow onion chopped
1 garlic clove chopped
1 celery stalk chopped
1/2 bunch of fresh parsley chopped
1/2 bunch of fresh cilantro chopped
1/2 tsp. of ground ginger
1/2 tsp. cinnamon
1 tsp. Turmeric
1 tsp. paprika
1 can (796ml each) of diced tomatoes
4 tablespoons of tomato paste
6 cups of vegetable broth (or water)
1/3 cup of brown lentils
1 can (398ml) of chickpeas
1/2 cup of uncooked Quinoa
Salt to taste
Lemon juice (to add once plate is served)
Instructions
- Chop the parsley, cilantro, onions, garlic, and celery.
- In a medium sized pot, heat the oil and then add the onion, garlic and celery. Cook until soft.
- Add the chopped parsley and cilantro (reserve a little for garnish). Stir for about 1 minute
- Add the spices. Stir for 30 seconds
- Add the vegetable broth, the tomatoes (with the juice), the tomato paste, the chickpeas and the lentils. Bring down heat and let simmer for 20-25 minutes.
- 10-15 minutes before serving add the quinoa. When the quinoa is cooked, you can serve.
- Add a little lemon juice and garnish with the parsley and coriander.
Do you know a good recipe?
We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!
