Moroccan Chickpea & Lentil Soup
- 2tbsp rapeseed oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1tsp ground cumin
- 3tsp Harissa paste
- 1tsp honey or maple syrup
- 2tbsp fresh chopped thyme
- 150g dried lentils
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 750ml vegetable stock
- 75g spinach leaves
1 Heat the oil in a large saucepan and gently cook the onion for about 5 minutes until beginning to soften. Stir in the garlic and cumin and cook for a further minute. Stir in the Harissa paste, honey or maple syrup and thyme then cook for another minute.
2 Stir in the lentils, chickpeas, tomatoes and stock and cook
for 20 minutes until the lentils are fully cooked.
3 Finally add the spinach and stir through until wilted. Serve with sourdough toast, drizzled with extra Harissa if desired.