I remember this nourishing soup well from my travels throughout Morocco. Soups like this are packed with flavour and texture.  It will certainly satisfy the hungry and it is a great way to use inexpensive pulses to create a fantastic meal.

Serves 6

Ingredients

1 Tbsp olive oil

1 onion, finely chopped

2 sticks celery, finely chopped

1 tsp ground turmeric

¼ tsp ground ginger

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground black pepper

Pinch saffron

1 Tbsp tomato paste

1 Tbsp chopped parsley

1 ½ tsp salt

400g canned chickpeas 

400g or 6 fresh tomatoes, grated

80g brown lentils

150g spinach or greens, roughly chopped

2 Tbsp fresh coriander and parsley, roughly chopped

Lemon wedges to serve

Method

Add the oil to a large heavy based pot.  

Add the onion and celery and cook over a moderate heat for 2-3 minutes.

Add the parsley, turmeric, ginger, pepper and saffron, gently cook the spices for a further minute or two.  Add the tomato paste and stir so the paste combines with all the spices and deepens in colour.

Add the tomatoes, chickpeas and liquid along with the lentils. Add 1 cup of water or vegetable stock and add the greens.

Cook over a gentle heat for 30 minutes or until the lentils are tender and the greens have softened.

The soup should be thick and pulpy with a deep spice flavour.  Finish with fresh lemon juice squeezed over.