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spiced moroccan sunset soup

spiced moroccan sunset soup

👨‍🍳 Chefy Tip: Add salt early not late — it pulls moisture from the tomatoes and concentrates flavor while they cook. Legumes go in dry after the base — the soup thickens as they absorb liquid, no separate soaking beyond the chickpeas.

Serves
4
Prep
15 min
Cook
45 min
Difficulty
Intermediate
Cost
Budget-Friendly
Calories
350
Carbs
58g
Protein
18g
Fat
8g

Flavor Profile

🍅 Savory and rich from the tomatoes
🌶️ Warm and spicy from cumin and paprika
🌿 Fragrant and fresh from cilantro and parsley
🥄 Hearty and filling with chickpeas and lentils
🍋 Tangy and bright from a splash of lemon

Ingredients

🍅 2 large tomatoes, diced
🥄 1 cup dried chickpeas, soaked
🥄 1 cup dried lentils, rinsed
🧴 2 tbsp olive oil
🌶️ 1 tbsp ground cumin
🌶️ 1 tbsp paprika
🧂 1 tsp ground turmeric
🌿 1/4 cup fresh cilantro, chopped
🌿 1/4 cup fresh parsley, chopped
🧄 2 cloves garlic, minced
🧂 Salt and pepper to taste
🍋 Juice of 1 lemon
🥣 4 cups vegetable broth

Instructions

01

Heat olive oil in a large pot over medium heat. Sauté garlic, cilantro, and parsley until fragrant.

02

Add tomatoes, cumin, paprika, and turmeric. Cook 5 minutes, stirring occasionally.

03

Add chickpeas, lentils, and broth. Bring to a boil, then simmer 35-40 minutes until lentils and chickpeas are tender. Season with salt, pepper, and lemon juice. Serve hot.

🧬 Food Science

Moroccan cuisine, particularly dishes like Harira, has been passed down for generations and is a symbol of hospitality. The blend of spices in Harira, such as cumin and turmeric, may support gut health by promoting digestion and reducing inflammation.

Pair It

🥂 Pair with a glass of mint tea or sparkling water with lemon for a refreshing contrast.
🍽️ Pair with a simple cucumber salad or roasted vegetables for a complete meal.