Ingredients: Serves 4-6
Chermoula marinade:
1 handful of fresh coriander or parsley
4 tablespoons olive oil
1 clove garlic
1 teaspoon ground cumin
1 or 2 fresh red chilli’s (deseeded)
Juice of 1 lemon
Zest of 1 lemon
sea salt – pinch.
Place all ingredients for Chermoula in the blender and pulse until smooth. Set aside to develop flavour.
Soup:
1 tablespoon Olive Oil
1 fennel bulb, chopped
2 onions diced
3 cloves garlic diced
2 tins organic tomatoes (or 2 cups homemade chunky passata)
1/2 teaspoon ground ginger – or 2 teaspoons fresh grated ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
4 cups vegetable broth or stock
1+ 1/2 cup dried chickpeas (soaked overnight)
1/2 cup red lentils
1/2 cup green/brown lentils
2 bay leaves
sea salt to taste
1/4 teaspoon ground black pepper
extra water to make soupier if needed.
Saute onion, fennel, garlic in the olive oil until translucent. Add the ginger, turmeric, cinnamon, pepper and allow aromas to develop before adding the tomatoes/passata. Cook for 10 minutes on low heat, stirring occasionally. Add the lentils, chickpeas, broth and bay leaves and allow to cook on low heat for approximately 30-45 minutes or until chickpeas are tender and soup has thickened. Season to taste and serve topped with as much spicy Chermoula as you like.
Voila! Enjoy
