Moroccan Spiced Lentil & Chickpea Soup

I need to make a confession. I think I have finally done it, I’ve made the heartiest, tastiest soup I’ve ever made!

I know that’s a bold claim, but honestly, I think I have nailed it with this Moroccan Spiced Lentil and Chickpea Soup.

As you know, I absolutely love comfort food and this delicious warming bowl of goodness combines rich and wholesome lentils with one of my favourite ingredients — chickpeas.

The lentils are then completely coated in a lightly spiced tomato sauce, turning it into one of my all-time favourite recipes.

This dish takes simple ingredients and turns them into the perfect combination of different flavours and textures.

The base is created by using a combination of household spices (cumin, cinnamon, turmeric, smoked paprika and chilli) to create a real depth of smoky flavour that the whole family can enjoy, all bulked out with earthy pulses and grains to keep you full and happy.

Cumin is actually one of my secret ingredients in a lot of dishes including chilli’s, curries and soups. It adds an almost bitter smokey flavour that other spices just can’t bring to the plate.

Is it weird to have a love obsession with a spice? — because if it’s wrong, I don’t want to be right!

But please don’t be scared about all the different spices this recipe has. They balance each other out and mean you’re able to easily adjust to your own heat and spice preference.

I love spicy food after travelling around the Middle East for many years, so I always add in an extra pinch or two when I make this dish. Also, skip a few of the scarier and more intense spices if you are making this for a family of little ones.

I remember making something similar to this dish every Sunday a few years ago for batching up, storing, and taking to work for lunches during the colder months.

It meant I always had a super chunky, filling and nutritious lunch packed with nutrient-dense veggies and fibre to help power through the afternoon. But don’t get the wrong idea.

This soup is definitely not like the rest.

It’s a complete meal in one mouth-watering bowl. Because of all the different vegetables and pulses, this dish can be eaten and enjoyed as a delicious lunch but can also be used for dinner as a simple winter warmer dish or enjoyed with the whole family.

I normally serve it with some quick and simple flatbreads, as the perfect vehicle for soaking up and scooping up all that gorgeously rich liquid.

They are topped with a drizzle of tahini when serving in the evenings for an extra special hit of creaminess.

There is something very incredible that happens when the dressing melts into the warm soup and enhances all those rich and warming flavours in the bowl that you just have to try.

The recipe is super simple to create and because it’s cooked all in one pan, makes washing up a breeze!

I always make extra portions when creating this recipe because the flavours are even better the next day once they have developed and infuse all the wonderful components. Plus, it freezes and keeps really well, making it the perfect meal-prepping dish.

Just portion out and freeze in jars or individual portions and thaw overnight in the fridge – it can be kept in the freezer for a few weeks.

It’s also super adaptable, meaning you can use up any leftover veggies in the fridge or swap out for your favourite ingredients.

Swap out the chickpeas for butter beans or another white bean variant.

Use mung beans instead of red lentils for an earthier flavour but still super wholesome and nutritious dish

Add a swirl of coconut yoghurt or a drizzle of tahini dressing for extra creaminess and luxury.

Use tinned tomatoes if you don’t have any fresh, just reduce the amount of additional liquid needed.

And, If you can’t get hold of harissa paste, you can make your own, or use Sriracha or an alternative hot sauce.

I hope you love this awesome soup, much love Niki xx