Moroccan Chickpea and Lentil Soup with Basil Oil

Ingredients

(Makes approximately 5 litres)

extra virgin olive oil

butter

3 brown onions (peeled and sliced)

2 cloves chopped garlic

1 dessert spoon ground cumin

1 dessert spoon ground coriander

1 dessert spoon sweet smoked paprika

500g raw chickpeas (soaked overnight in water then cooked until just tender)

1 cup green lentils

1 litre crushed tomato

3 litres chicken stock

1 cinnamon sticks

2 stalks celery stalks and leaves (diced)

¼ bunch chopped Italian parsley

¼ bunch chopped coriander (leaves and stalks)

juice of 2 lemons

60ml dry sherry

sea salt

white pepper

Method

1. Heat olive oil and butter in a large pot. Add the onion and garlic and fry until onion is starting to brown. Add cumin, coriander and paprika and fry until fragrant.
2. Add chickpeas, lentils, crushed tomato, chicken stock and cinnamon stick. Bring to the boil and then reduce to a gentle boil. Cook for approximately 60 minutes or until lentils are cooked.
3. Remove cinnamon stick. Blend soup with a stab blender until the desired consistency is achieved. The soup should retain chunks of chickpeas.
4. Stir in celery, parsley, coriander, lemon juice and sherry. Taste and season with salt and white pepper if required.
5. Serve with a dollop of sour cream and a drizzle of basil oil.