I love Morocco, I love its food. Moroccan food is incredibly diverse, thanks to the country’s interaction with other cultures and nations over the centuries, including Berber, Moorish, Arab and French.
I have been making this recipe for a couple of years, and can’t get enough of it! Using my pressure cooker I whip it up in a few minutes. Mr Slim loves it too and to be fair we have it all year round.
- 200 g dried lentils – [Soaked in water for 24 hours]
- 50 g of dried chickpeas – [Soaked in water for 24 hours]
- 2 litres of chicken or veggie stock
- 1 large onion, thinly sliced and chopped
- 2 cloves garlic, thinly chopped
- 4 tablespoons tomato paste
- 1/2 teaspoon of chilli flakes (optional)
- 2 tablespoon ground cumin
- 2 tablespoon ground coriander
- In a large saucepan (or even better in a pressure cooker) combine all ingredients. Bring to the boil, then reduce heat, cover and simmer until lentils and chickpeas are soft.
- If using a pressure cooker, cook for 5-7 minutes. With a normal saucepan, cook for about 45 minutes.
- Serve with a slice of multi-grain bread with butter.
Do you make your own soup?
What is your favourite soup recipe?