Before I begin, I just want to be clear that I was by no means trying to out-do my celebrity chef boyfriend and his breakfast sandwich– it just kind of happened! Given that I was competing with the '8th world wonder', I don't quite know how I did it!
Borrowing yet another recipe from Morgan's great blog, I set out to make Moroccan Lentil and Chickpea Soup. Normally I would never go for something so exotic but I tried Morgan's a few weeks back and really enjoyed it!
What You Need:
1 large can of chickpeas, drained
1 (28 oz) can of diced tomatoes
1 large onion, finely chopped
1 celery rib (including leaves), finely chopped
1 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon cinnamon
2/3 cup fresh cilantro, coarsely chopped (Mmmm, so fresh)
4 cups vegetable/chicken broth
1 cup lentils (I used canned and drained 'em...Still not sure if I'm a fan)
1/2 cup dried egg noodles, broken/crushed into 1 inch pieces
1/2 cup freshly chopped parsley (Save this to sprinkle on top at the end!)
I used a crock pot and it was super easy. Give yourself 15-20 minutes to chop, drain, and measure everything before you toss it all into your trusty crock-pot. Turn it on, leave it for the day on low, and by the time you're home, dinner's ready! Perfect for a chilly November day. Too bad I'm home alone with no roomies to share it with!