Directions
- 1Toast your spices (cinnamon, ginger, cumin, turmeric).
- 2Add in the tomato onion slurry, chickpeas, chickpea juice (aquafaba), dried lentils, cilantro, parsley, salt, and water.
- 3If available, add saffron.
- 4Cook down with your lentils and chickpeas until everything softens.
- 5Always add more water as needed.
- 6Add a cornstarch slurry to thicken the soup.
- 7Cook for about 30 minutes until everything is cooked.
- 8Pour into a bowl and serve with some bread.
Ingredients
- cinnamon
- ginger
- cumin
- turmeric
- tomato onion slurry
- chickpeas
- chickpea juice (aquafaba)
- dried lentils
- cilantro
- parsley
- salt
- water
- saffron
- cornstarch slurry
- bread
Tips
- Always toast your spices.
- If you have access to saffron, use it.
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