Moroccan lentil and chickpea soup

Nourish yourself with a hot bowl of Moroccan lentil and chickpea soup topped with fresh coriander.

Recipe «Moroccan lentil and chickpea soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp extra virgin olive oil, 1 red onion, finely chopped, 1 carrot, peeled, finely chopped, 1 celery stick, finely chopped, 3 tsp ground cumin , 2 tsp ground coriander, 1 tsp ground ginger, 1/2 tsp ground cinnamon , 1/4 cup white long-grain rice, 1/4 cup red lentils, 1/4 cup green lentils, 4 cups chicken stock or vegetable stock, 200g can chickpeas, rinsed, drained, 1 cup frozen broad beans, peeled, 1/2 cup coriander leaves, Crusty bread, to serve.

Ingredients:

• 1 tbsp extra virgin olive oil 
• 1 red onion, finely chopped 
• 1 carrot, peeled, finely chopped 
• 1 celery stick, finely chopped 
• 3 tsp ground cumin 
• 2 tsp ground coriander 
• 1 tsp ground ginger 
• 1/2 tsp ground cinnamon 
• 1/4 cup white long-grain rice 
• 1/4 cup red lentils 
• 1/4 cup green lentils 
• 4 cups chicken stock or vegetable stock 
• 200g can chickpeas, rinsed, drained 
• 1 cup frozen broad beans, peeled 
• 1/2 cup coriander leaves 
• Crusty bread, to serve 

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add rice and lentils and stir to combine. Add the stock and bring to the boil. Reduce heat to medium-low and cook, loosely covered, stirring occasionally, for 15 minutes or until the rice and lentils are tender.
2. Add the chickpeas and broad beans and stir to combine. Remove from heat. Taste and season with salt and pepper.
3. Ladle the soup among serving bowls. Top with coriander and serve immediately with crusty bread, if desired.