Moroccan Beet & Chickpea Soup

Serves: 4-6
Cooking time: 25min

Ingredients:
2 cloves garlic, crushed
2 red onions, roughly chopped
4 sweet potatoes (small/medium), peeled & chopped
5 beets, peeled & chopped
2/3 cup red lentils
4 cups chicken stock (veg will do)
400g canned organic chickpeas
1 tbsp cumin
2 tbsp olive oil
2 tbsp red wine
4 tbsp fresh cilantro chopped
Juice of 1 lemon
Finely chopped chives (optional)
Small amount of yoghurt (optional) – try goat or buffalo yogurt

Method:
Preheat oven to 375°F (190°C).

Sauté garlic and onions in red wine & olive oil until clear, and then add cumin, sweet potatoes and beets. Sauté gently for another 5 minutes, stirring.
Add chicken stock and lentils, bring to a boil and simmer for 15 minutes.
Add fresh cilantro & season to taste.
Blend until smooth.
Add chickpeas and lemon juice and heat through.
Serve with chives and a swirl of yoghurt.

home | about | herbs | acupuncture & chinese medicine | homeopathy | nutrition | naturopathy | counseling | hydrotherapy
cosmetic acupuncture | HypnoBirthing | lab | dispensary | forms | fees | handouts | recipes | links | reading | news | contact | עברית