Tunisian Chickpea, Lentil & Pasta Soup Recipe | Abel & Cole
Tunisian Chickpea, Lentil & Pasta Soup
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Prep: 5 mins
Cook: 40 mins
A hearty soup with a garlicky tomato base, packed with nutty chickpeas, red lentils and al dente pasta, seasoned with toasted coriander seeds.
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405 kcal
(per portion)
Ingredients you'll need
  • 2 tsp coriander seeds
  • 1 onion
  • 2 garlic cloves
  • 400g tin of chickpeas
  • 75g dried red lentils
  • 400g chopped tomatoes
  • 75g spaghetti
  • 1 lemon
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water
Step by step this way
  • 1.

    Put 2 tsp coriander seeds in a dry pan. Set over a medium heat and toast for 2 mins till the seeds smell aromatic. Tip into a mortar and pestle or spice grinder and crush. No grinder? Put them in a small bowl and use a rolling pin or jam jar to crush them. Set aside.

  • 2.

    Peel and finely chop the onion. Peel and crush the garlic. Drain and rinse the chickpeas.

  • 3.

    Put the pan back on the heat and warm for 1 min. Add the onion with 1 tbsp oil and a pinch of salt and pepper. Cook and stir over a medium heat for 8 mins till the onions have softened and start to brown.

  • 4.

    Stir in the garlic and crushed coriander seeds. Add the chickpeas and dried lentils and give everything a stir.

  • 5.

    Tip in the tomatoes. Pour in 800ml boiling water. Cover, bring to the boil, then reduce the heat and simmer for 15 mins.

  • 6.

    While the soup simmers, break the spaghetti into little lengths, around 2cm long. After 15 mins, add to the pan. Put the lid back on and simmer for 8 mins till the spaghetti and lentils are tender.

  • 7.

    Squeeze the juice from half the lemon into the pan and give it a good stir. Taste and add more salt and pepper or lemon juice if you think it needs it. Serve in warm bowls.