For a Taste of Morocco, Try This Bold Chickpea and Lentil Soup

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Much to my regret, I’ve yet to visit Morocco and experience it’s legendary cuisine in country. The closest I’ve come was to spend a couple of weeks in Tunisia which has a similar, all be it distinct, culinary tradition. Morocco, because of  it’s location and history, is fertile ground for a rich mix of influences: Berber, Arab, Spanish, and French, among them. That my exposure to Moroccan food comes from cookbooks and an occasional restaurant meal, hasn’t stopped me from attempting some evocative Moroccan dishes. On Monday, May 20th, James Holloway and I will be cooking a Mediterranean-Moroccan-themed meal in Palo Alto, starting with chickpea and lentil soup. While similar soups can be found in countries as diverse as India and Mexico, the distinct combination of spices in this recipe marks it as Moroccan. If you’re willing to be just a little bit bold with the seasonings, you’ll be rewarded with an addictive, lively and nourishing soup. Full recipe after the jump.

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A year ago I posted this recipe for a Moroccan tagine of saffron potatoes, roasted cherry tomatoes, artichoke hearts and sugar snap peas.

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