Here’s a recipe for Moroccan Chickpea and Lentil Soup for 4 servings:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 cup dried red lentils, rinsed and drained
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)
• Lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Add the ground cumin, ground coriander, ground cinnamon, and ground turmeric to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant.
3. Stir in the rinsed red lentils, drained and rinsed chickpeas, vegetable broth, and diced tomatoes (with their juices). Bring the soup to a boil.
4. Reduce the heat to low and let the soup simmer, covered, for about 20-25 minutes, or until the lentils are tender.
5. Season the soup with salt and pepper to taste.
6. If desired, use an immersion blender to blend part of the soup to create a thicker consistency, or leave it as is for a chunkier texture.
7. Ladle the soup into bowls and garnish with fresh cilantro, if using. Serve with lemon wedges on the side for squeezing over the soup.
8. Enjoy your hearty and flavorful Moroccan Chickpea and Lentil Soup!

Feel free to adjust the seasoning and spice levels according to your preference. This soup is delicious served with crusty bread or over a bed of cooked couscous.