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Moroccan Chickpea and Lentil Soup

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I found this on epicurious, and tweaked it a little. Next time, I'll add spinach, as well, for more vitamins. It was delicious!

Moroccan Chickpea Soup

POINTS® value per serving | 5

Servings | 8

Soups |



35 oz canned tomatoes


1 chopped onion

2 miced garlic clove(s)

1/2 tsp crushed red pepper flakes

1 Tbsp olive oil


1 1/2 tsp ground turmeric

2 tsp black pepper

1 tsp ground cinnamon

1 1/2 tsp ground cumin


2/3 cup cilantro

4 cup fat-free chicken broth

1/2 cup parsley

28 oz (2 cans) canned chickpeas

1 cup dry lentils




Coarsely purée tomatoes in a food processor.


Cook onion, garlic and crushed red pepper in olive oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until onions are softened. Add turmeric, pepper, cumin, and cinnamon and cook, stirring, 3 minutes.


Stir in tomato purée, 1/3 cup cilantro, chickpeas (including liquid), chicken broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.


Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.


Makes 8 servings.



HW: 236

SW: 196 (8/8/06)

CW: 155.5 (WW: 40.5/ Total: 80.5) :D

Next goal: 5.5 to go!

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Hmmm... this sounds really good. I've been thinking about chickpeas lately; I haven't particularly liked them in the past, but want to give them another shot. This might be the perfect opportunity, as I love lentils and soup. Thanks!

Darci :wave:


Started WW 4/18/05~~60+ pounds gone 11/15/06~~trouble maintaining, back on program 10/14/07

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