spicy moroccan chickpea and lentil soup

serves 6

1 tbs olive oil
1 large onion, finely chopped
3 cloves crushed garlic
2.5cm piece of fresh ginger, finely grated
3 tsp ground coriander
2 tsp ground cumin
half tsp chilli powder
half tsp saffron threads soaked in 2 tbs boiling water
can of chopped tomatoes
1 litre veggie stock
1 cup dry red lentils, rinsed
can of chickpeas, drained
1/3 cup chopped coriander
1/3 cup chopped flat leaf parsley


Heat the oil in a large, heavy based saucepan over medium heat. Add the onion and cook, stirring occasionally, for 6-7 mins. Add the garlic, ginger, coriander, cumin and chilli powder and cook, stirring, for 1 min.
Add the saffron and its soaking liquid, tomatoes, stock, lentils and 1 litre of water to the pan. Cover and bring to a simmer. Simmer uncovered for 30 mins. Add chickpeas and cook for another 10 mins.
Remove from heat and stir in fresh coriander and parsley. Season to taste.

warning - does make you a bit FARTY!! but tastes delicious :)