Moroccan Chickpea & Lentil Soup

Moroccan Chickpea and Lentil soup served in a dish on top of a grey cloth. Next to a raw garlic bulb and chickpeas
  • 4 servings
  • 30 Minutes to prepare
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  • 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.