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Crockpot Moroccan Lentil and Chickpea Soup

A hearty slow cooker soup packed with lentils, chickpeas, vegetables, and warm Moroccan-inspired spices.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Mediterranean, Moroccan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup lentils rinsed
  • 1 can chickpeas drained and rinsed
  • 1 onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes
  • 5 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp turmeric
  • 0.5 tsp ground coriander
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 lemon juiced
  • fresh cilantro for garnish

Equipment

  • Crockpot or slow cooker
  • Knife
  • Cutting board
  • Ladle

Method
 

  1. Dice the onion and carrots and mince the garlic.
  2. Add lentils, chickpeas, onion, carrots, garlic, diced tomatoes, and broth to the slow cooker.
  3. Stir in olive oil, cumin, paprika, turmeric, coriander, salt, and pepper.
  4. Cook on low for 6–7 hours or high for 3–4 hours until lentils are tender.
  5. Stir in lemon juice before serving.
  6. Garnish with fresh cilantro and serve warm.

Notes

Add spinach, kale, or dried fruit like apricots for extra Moroccan-inspired flavor.