Lentil, Chickpea And Chilli Soup

Serves 6


  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp. fresh ginger, finely grated
  • 1 tbsp. MAGGI Arome liquid Seasoning
  • 2 MAGGI cube Fortified
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • 1 large carrot, diced
  • 1/4 tsp. smoked paprika
  • 6 cups vegetable or chicken broth
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 4 tomatoes, diced
  • 1 cup red lentils
  • 400gms chickpeas, preboiled and drained
  • Salt & ground black pepper, to taste
  • 1 bunch, chopped fresh coriander/parsley leaves
  • Low fat natural yoghurt, for serving


  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, ginger, smoked paprika, turmeric, coriander, cumin and carrots; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
  2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, and lightly season with salt and pepper; bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
  3. Add the chickpeas, Crumble in MAGGI cube Fortified, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth. Add the puréed soup back to the pot, add the MAGGI Arome liquid seasoning and stir. Taste; if you want the soup to be thicker, purée a bit more soup. Reheat the soup.
  4. Remove from heat, stir in coriander and parsley. Ladle the soup into bowls and serve with a dollop of yoghurt.