Harira (Moroccan Lentil and Chickpea Soup)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 tsp Ground cumin
• 1 tsp Ground ginger
• 400 g Canned chopped tomatoes
• 200 g Dried green lentils
• 400 g Canned chickpeas
• 1.2 liters Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 20 g Fresh coriander

1. Warm the olive oil in a large pot over medium heat. Finely chop the onion and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
2. Stir in the cumin and ginger and cook for 30 seconds until fragrant. Add the chopped tomatoes and cook for 3 to 4 minutes, stirring, to deepen the flavour.
3. Rinse the lentils in a colander, then add them to the pot with the water, salt and pepper. Bring to the boil, then reduce to a gentle simmer and cook for 35 minutes, stirring occasionally, until the lentils are starting to turn tender.
4. Drain and rinse the chickpeas, then stir them into the soup. Continue to simmer for 20 to 25 minutes until both the lentils and chickpeas are tender and the soup has thickened slightly; add a splash more water if you prefer it looser.
5. Roughly chop the coriander and stir it through the soup. Taste and adjust with a little more salt and pepper if needed, then ladle into bowls and serve hot.

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