60 minutes
A hearty and aromatic soup with Moroccan spices, lentils, and chickpeas.
Large Onion, finely chopped
each
Celery Ribs, finely chopped
each
Garlic Clove, minced
each
Fresh Ginger, grated
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Fresh Cilantro, minced
cups
Flat Leaf Parsley, minced
cups
cups
cups
Chickpeas, rinsed
0 oz
Brown Lentils, picked over and rinsed
cups
0 oz
Orzo
cups
Swiss Chard, stemmed and cut into ½-inch pieces
0 oz
tablespoons
to taste
to taste
each
1. Cook onion and celery
Begin by heating the olive oil in a large Dutch oven over medium-high heat until it starts to shimmer. Add the finely chopped onion and celery, and cook them, stirring frequently, for about 7-8 minutes until they become translucent and begin to brown.
2. Add garlic and ginger
Reduce the heat to medium and stir in the minced garlic and grated fresh ginger. Cook these aromatics for about 1 minute until they release their fragrance, enhancing the depth of flavor in your soup.
3. Add spices
Next, add the ground coriander, smoked paprika, ground cumin, ground cinnamon, and red pepper flakes to the pot. Stir the spices into the mixture and let them cook for about 1 minute. This step is crucial because toasting the spices in the hot oil brings out their full flavor and aroma, ensuring your soup is deeply flavorful.
4. Add herbs
Stir in 1/2 cup of the minced fresh cilantro and 1/4 cup of the minced fresh parsley, and cook for another minute to meld the flavors.
5. Simmer lentils and chickpeas
Pour in the chicken broth and water, then add the rinsed chickpeas and lentils. Increase the heat to high and bring the mixture to a simmer. Once it reaches a simmer, reduce the heat to medium-low and let it gently simmer, partially covered, for about 20 minutes until the lentils are tender.
6. Add tomatoes and orzo
Stir in the crushed tomatoes and the orzo, and continue to simmer the soup, partially covered, for another 7 minutes, stirring occasionally to prevent the orzo from sticking to the pot.
7. Add Swiss chard
Add the Swiss chard, stirring it into the soup, and cook for about 5 minutes until the pasta is tender and the chard is wilted.
8. Finish with lemon juice and herbs
Remove the pot from the heat and stir in the lemon juice, along with the remaining 1/4 cup of minced fresh cilantro and 1/4 cup of minced fresh parsley. Season the soup with salt and pepper to taste.
9. Serve
Serve the soup hot, passing lemon wedges separately for an extra burst of fresh citrus flavor.
Swap out the Moroccan spice blend for a blend of garam masala, turmeric, and mustard seeds. Add a dollop of yogurt or coconut milk before serving to introduce a creamy element and balance the spices.
Infuse the soup with lemongrass, ginger, and a hint of coconut milk. Add a few kaffir lime leaves and Thai basil for an aromatic touch. Top with bean sprouts and a spoonful of sambal oelek or sriracha for heat.
Replace chickpeas with cannellini or navy beans and add diced tomatoes, zucchini, and spinach. Season with oregano, thyme, and a splash of red wine vinegar. Finish with crumbled feta cheese and a drizzle of extra-virgin olive oil.
Use black beans in place of chickpeas and add corn, bell peppers, and jalapeños for a Mexican twist. Swap Moroccan spices for chili powder, cumin, and smoked paprika. Serve with avocado, tortilla strips, and a squeeze of lime.
Incorporate the flavors of Ethiopia by using a spice mix of berbere and adding diced tomatoes and collard greens. Swap out the lemon for a serving of injera (Ethiopian flatbread) on the side.
Toast spices like cumin, coriander, and cinnamon in a dry pan until fragrant to deepen flavors.
Regularly taste and adjust salt and sweetness to amplify flavors and balance acidity.
Choose high-quality, organic lentils and chickpeas, and rinse canned chickpeas thoroughly.
Cook onions, garlic, and other aromatics until soft and translucent for a rich flavor base.
Use yogurt or olive oil for creaminess and paprika or sumac for a color and spice boost.
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