Moroccan Soup

Moroccan Soup

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523 people made this

About this recipe: Kabuli chane, white beans, carrots and celery cooked with spices for a hearty winter soup.

Grace and Mae

Serves: 6 

  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated root ginger
  • 1.5L water
  • 200g red lentils
  • 400g safed chane (chickpeas), soaked overnight and boiled or 1 can, drained
  • 1 (400g) tin white/cannellini beans
  • 400g chopped tomatoes
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin

Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

  1. In large pot, sauté onions, garlic and ginger in olive oil for about 5 minutes.
  2. Add the water, lentils, chickpeas, cannellini beans, tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to the boil for a few minutes then simmer for 1 to 1½ hours or longer, until the lentils are tender.
  3. Purée half the soup in a food processor or blender. Return the puréed soup to the pot, stir and serve.

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