Chickpea and Lentil Soup

Serves 4
I love the clean vegetable taste of this nutritious soup. It takes time, but not your time. You can carry on with something else and just leave it to do its own thing.
Recipe Category

You will need

1 cup (200 g) dried chickpeas
1 cup (200 g) dried kidney beans
½ t (2.5 ml) bicarbonate of soda
olive oil
1 large onion, chopped
2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning
2 cloves garlic, sliced
1 t (5 ml) cumin
1 t (5 ml) turmeric
½ cup (100 g) dried red lentils
8 cups (2 litres) water
3 T (45 ml) Ina Paarman’s Vegetable Stock Powder
½ pack (100 g) baby spinach

Ina's Tip

Adding a little bicarbonate of soda to the soaking water of pulses helps to tenderise the tough skins.

Method

Pour boiling water over a mixture of chickpeas and kidney beans to cover them by ±8cm.

Stir in bicarbonate of soda, leave to swell out for 3 hours or best overnight. No need to soak red lentils.

Heat 2 T (30 ml) olive oil in a medium/large saucepan.

Add onion seasoned with Braai & Grill Seasoning and stir-fry until lightly browned.

Add garlic, cumin and turmeric. Stir-fry briefly just to develop spice flavours.

Drain chickpeas and beans, add lentils, stir-fry briefly to coat.

Add water and Vegetable Stock Powder.

Cover pot and simmer for ± 2 1/2 hours. Taste for seasoning.

Add baby spinach and simmer uncovered until spinach is wilted but still bright green ± 5 – 10 minutes.

Serve with yoghurt flat bread