Moroccan spiced lentil and chickpea soup

• 
• 1 large onion chopped roughly 
• 2 tbsp olive oil 
• 3 garlic cloves sliced 
• 2 celery sticks chopped into small dice 
• 2 carrots chopped into small dice 
• 1 tsp cumin seeds 
• 1/2 tsp cinnamon 
• 1/2 tsp turmeric 
• 1 tsp smoked paprika 
• 1/2 tsp chilli flakes – optional 
• 5 plumb tomatoes roughly sliced 
• 1 litre veg stock 
• 200g red split lentils washed 
• 2 tbsp rose harissa or 1 tbsp harissa
• 1 can chickpeas drained 

• 3 handfuls coriander chopped roughly 
• 1 tsp sea salt

Tahini dressing 

• Juice 1 lemon 
• 1 tbsp tahini 
• 3 – 4 tbsp water 
• 1/2 sea salt 
• Twist black pepper 

Toppings; 

• Coriander 

Directions

1. In a large pan add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning. 
2. Add in the garlic, celery and carrot. salt, Stir to combine and cook for a 2-3 minutes or so. Add the spices and stir until the veg is coated. 
3. Now add the chopped tomatoes, allow them to soften a little. Next add the stock, lentils  and harisa. Simmer for 10 minutes covered then remove  the lid and simmer for a further 10 minutes. Add the chickpeas and coriander, stir to combine. 
4. Season well. 

To make the tahini dressing; 

1. Add all the ingredients to a mini chopper and blitz until creamy. 

To serve; 

1. Drizzle with tahini dressing, coriander and chilli flakes.