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Spicy chickpea and lentil soup

This is probably my favourite soup creation of all time. I made it for the first time this year in the middle of winter and its satisfaction scale just blew me away.

It’s insanely comforting, full of flavour – deep, rich and with just the right amount of spice to keep you going back for more. Plus, made with home-made chicken stock, it has a flavour freshness profile about it you simply can’t achieve from those bought tetra packs.

Since making this first batch, I’ve made it again twice and plan on making another batch on the weekend. I just love having it in portion-size containers in my freezer to eat when I’m in the mood.

Spicy chickpea and lentil soup

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Recipe by Marti Cuatt Course: SoupsDifficulty: Moderate
Makes

6

hearty bowls
Prep time

20

minutes
Cooking time

45

minutes

Heartwarming comfort food at its best. You can leave the chilli out if heat’s not your thing.

You will need

  • 2 small onions, chopped

  • 5 cloves garlic, chopped

  • 2 tsp olive oil

  • 2 fresh red chillies, chopped, or 1 tsp chilli powder(optional)

  • 1 1/2 cups cooked brown lentils

  • 1 1/2 cups cooked chickpeas

  • 1 litre vegetable or chicken stock

  • 1/2 cup cooked chickpeas, extra

  • 1/2 red capsicum, chopped

  • 1 medium zucchini, sliced

  • 1/2 head broccoli, washed and broken into florets (about 1-2 cups)

  • 1 tsp ground cumin

  • 1 tsp ground coriander seed

  • 1 tbsp grated fresh turmeric (or 1 tsp dried)

  • 2 tbsp soy sauce or tamari

  • Salt & pepper, to taste

  • Chopped coriander to serve

What to do

  • Heat olive oil in a large pot and sauté onion and garlic until softened – about five minutes. Add cumin and coriander to the pot and stir for 30 seconds, then add capsicum, chopped chilli and zucchini and continue to sauté a further five minutes.
  • Pour the stock into the pot and add soy sauce or tamari. Bring to the boil and add the lentils and chickpeas.
  • Simmer 25 minutes and add the broccoli. Simmer a further 15 minutes for the broccoli to cook, then remove from heat to cool before whizzing.
  • When the soup has cooled slightly, use a stick blender to purée, or wait for it to cool completely and blend to a super smooth soup in the blender.
  • Add the extra chickpeas to the soup for texture before serving.

Notes

  • The longer you simmer the soup, the better it tastes.
  • Makes the perfect soup for vegan diets when you use vegetable stock.

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