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Moroccan Quinoa and Chickpea Soup

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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

  1. Chop the parsley, cilantro, onions, garlic, and celery.
  2. In a medium sized pot, heat the oil and then add the onion, garlic and celery.  Cook until soft.
  3. Add the chopped parsley and cilantro (reserve a little for garnish).  Stir for about 1 minute
  4. Add the spices. Stir for 30 seconds
  5. 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.
  6. 10-15 minutes before serving add the quinoa.  When the quinoa is cooked, you can serve.
  7. Add a little lemon juice and garnish with the parsley and coriander.
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