Spicy Moroccan Chickpea and Lentil Soup Recipe

Spicy Moroccan Chickpea and Lentil Soup


  • 1 tbsp
    olive oil
  • 1 medium (150g)
    onion, finely chopped
  • 3 cloves
    garlic, crushed
  • 2.5 cm
    fresh ginger, finely grated
  • 3 tsp
    ground coriander
  • 2 tsp
    ground cumin
  • ½ tsp
    chilli powder
  • ½ tsp
    saffron threads, soaked in 2 tbsp boiling water
  • 400g
    can chopped tomatoes
  • 1 tbsp
  • 1¼ cups (250g)
    red lentils, rinsed well
  • 6 cups (1.5L)
  • 400g
    can chickpeas, rinsed and drained
  • ⅓ cup (15g)
    chopped fresh coriander
  • ⅓ cup (15g)
    chopped flat leaf parsley
  • low fat natural yoghurt, for serving

How to Cook

Prep Time: 20 minutes | Cooking Time: 45 minutes
  1. Heat oil in a large heavy based saucepan over medium heat. Add onion, cook, stirring occasionally for 5 minutes or until soft. Add garlic, ginger, coriander, cumin and chilli; cook stirring for 1 minute.

  2. Add saffron with soaking liquid, tomatoes, MAGGI Original Seasoning, lentils and water. Bring to the boil, simmer, uncovered for 30 minutes.

  3. Add chickpeas; cook a further 10 minutes. Remove from heat; stir in coriander and parsley. Serve with a dollop of yoghurt.