1/4 Cup of Olive Oil
1 Cup of Chick Pea (previously cooked in a pressure cooker)
1 Cup of Brown Lentils or Puy Lentils
1/2 Cup of Orzo
1 Large Onion chopped finely
2 Celery ribs chopped finely
1 Large can of Chopped Tomatoes
150 Gr. Kale or Fresh Spinach
3 Garlic Cloves finely minced
1cm Fresh Ginger grated
1 Teaspoon of Cumin
2 Tablespoon of Coriander
1 Teaspoon Cinnamon
1 Teaspoon Paprika Mild
1 Teaspoon Paprika Hot
1/2 Teaspoon Chilli Flakes
1/2 cup of Fresh Cilantro chopped roughly
1/4 cup of Fresh Parsley chopped roughly
4 Cups of Chicken Broth with 1 Chicken Knorr Gel
4 Cups of Water
Salt & Pepper to taste
In a pressure cooker set at low, cook the chickpeas (you previously soaked overnight, in lukewarm water) for 15 minutes.
In the same pot, saute the onions and celery until they start to brown.
Add Garlic and Ginger and saute for a few more minutes. Then add all the spices and again, saute for about 3 minutes.
Add the chicken broth, the water, tomatoes along with the chick peas and lentils and cook for approximately 20 minutes, until the lentils are soft to the teeth, yet still firm.
Then add the Orzo, the Kale or Spinach, parsley & fresh coriander and cook for a further 10-15 minutes.
Serve very hot –
The soup freezes beautifully – A treat on a cold, autumn night !