We loved this recipe. Had it for dinner several times in a row and didn't get tired of it at all.
The spice mix is a great combination: smoked paprika, cumin, coriander, and cinnamon, plus red pepper flakes for heat. The soup has lots of texture from the chard, chickpeas, lentils, and orzo. And we loved the tomato herb broth. Lemon adds brightness.
Plan plenty of time to prep your ingredients. Once you have them ready, it will take another 45 minutes to an hour to complete the soup and have it ready to serve.
---Barbara
Moroccan Lentil and Chickpea Soup
(from Cook's Illustrated March-April 2018)
Serves 6 to 8 generously
1/3 cup extra virgin olive oil
1 large onion, chopped fine
2 celery ribs, chopped fine
5 garlic cloves, minced
1 T. grated fresh ginger
2 t. ground coriander
2 t. smoked paprika
1 t. ground cumin
1/2 t. ground cinnamon (Ceylon)
1/8 t. red pepper flakes
3/4 cup minced fresh cilantro (divided into 1/2 cup and 1/4 cup)
1/2 cup minced fresh parsley (divided in two)
4 cups chicken broth (I used 6 cups)
4 cups water (I used 2 cups)
1 (15 ounce) can chickpeas, rinsed
1 cup lentils (they said brown, I used green), picked over and rinsed
1 (28 ounce ) can crushed tomatoes
1/2 cup orzo
4 ounces Swiss chard, stemmed and cut into 1/2 inch pieces (I used a mix of chard and kale)
2 T. lemon juice
salt and pepper
In a large Dutch oven, heat oil over medium heat. (Yes, it looks like too much oil! but go ahead) until shimmering. Add onion and celery and cook, stirring frequently, until translucent and starting to brown, 7 to 8 minutes.
Reduce heat to medium, add garlic and ginger, and cook until fragrant, 1 minute. (Do not let your garlic burn.) Stir in coriander, paprika, cumin, cinnamon and pepper flakes and cook for 1 minute. Stir in 1/2 cup cilantro and 1/4 cup parsley and cook for 1 minute.
Stir in the broth, water, chickpeas, and lentils; increase heat to high and bring to a simmer. Reduce heat to medium low, partially cover, and gently simmer until the lentils are just tender, about 20 minutes.
Stir in tomatoes and pasta and simmer, partially covered for 7 minutes, stirring occasionally. Stir in chard and continue to cook, partially covered, until pasta is tender, about 5 minutes longer.
Off heat, stir in lemon juice, remaining 1/4 cup cilantro, and remaining 1/4 cup parsley. Season with salt and pepper to taste.
Serve.
B
