Moroccan Lentil and Chickpea Soup

A hearty spiced soup packed full of protein that will be sure to comfort and warm you up.


15 mins

30 mins


Metcash Local Matters Morrocan Lentil Chickpea Soup Serving 1


  • 1 small onion, diced
  • 1 small carrot, diced
  • 2 celery sticks, small diced
  • 1/4 cup dried apricots, diced
  • 2 tsp harissa paste
  • 400g canned lentils, drained & rinsed
  • 400g canned chickpeas, drained & rinsed
  • 1 ltr vegetable stock
  • 400g canned tomatoes
  • 1 tbsp coriander leaves, chopped
  • extra virgin olive oil
  • 1 cup plain greek yoghurt
  • 1/4 cup tahini
  • 1 clove garlic, crushed


  1. In a large pan over medium heat, add a drizzle of olive oil and onions and cook for 5-6 minutes until brown and softened. Add the celery, carrot, dried apricots, moroccan spice mix, and harissa. Stir to combine and cook for 2-3 minutes.
  2. Add the lentils, chickpea, tomatoes and vegetable stock. Bring to a boil, and then let it simmer for 20 minutes. Season to taste.
  3. To make the yoghurt topping, mix the yoghurt, tahini, and garlic in a small bowl. Season with salt and pepper.
  4. To serve, top the soup with coriander and a dollop of the yoghurt dressing.