Spicy Moroccan Chickpea and Lentil Soup

Ingredients

• 1 tbsp olive oil
• 1 none medium onion, finely chopped
• 3 cloves garlic, crushed
• 1 none 2.5cm fresh ginger, finely grated
• 3 tsp ground coriander
• 2 tsp ground cumin
• 0.5 tsp chilli powder
• 0.5 tsp saffron threads, soaked in 2 tablespoons of boiling water
• 410 g can chopped tomatoes
• 1 tbsp MAGGI Original Seasoning 200mL
• 1.25 cup red lentils, rinsed well
• 6 cup (1.5L) water
• 410 g can chickpeas, rinsed and drained
• 0.3 cup chopped fresh coriander
• 0.3 cup chopped flat leaf parsley
• 0 none low fat natural yoghurt, for serving

Instructions

1. 1

   heat oil in a large heavy based saucepan over medium heat. add onion, cook, stirring occasionally for 5 minutes or until soft. add garlic, ginger, coriander, cumin and chilli; cook stirring for 1 minute.

2. 2

   add saffron with soaking liquid, tomatoes, MAGGI original seasoning, lentils and water. bring to the boil, simmer, uncovered for 30 minutes.

3. 3

   add chickpeas; cook a further 10 minutes. remove from heat; stir in coriander and parsley. serve with a dollop of yoghurt.