This recipe is inspired by one of our chef’s recent trips to the Atlas Mountains, where he spent time with the nomadic Berbers. The combination of hearty chickpeas, lentils, and those deep, smoky spices is guaranteed to satisfy.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Whole Wheat Pitas(ContainsWheat)
Prep the ingredients: Preheat the oven to 400 degrees. Thinly slice the scallion greens and whites, keeping both separate. Drain and rinse the chickpeas. Rinse the lentils.
Start the soup: Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites and cook, tossing, for 2-3 minutes, until soft. Add the cumin and paprika to the pan and cook, tossing, for 30 seconds, until fragrant. Season with salt and pepper.
Add the diced tomatoes, stock concentrate, and 2 cups water to the pan. Bring to a boil, then add the lentils to the pan and reduce to a low simmer for 10 minutes. Season with salt and pepper.
Finish the soup: Add the chickpeas and scallion greens to the pan and simmer for another 10 minutes, until the lentils are tender. Taste and season with salt and pepper.
Toast the pita: While the soup simmers, place the pitas on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven to toast for 3-5 minutes.
Serve the soup divided between bowls and dollop with sour cream. Tear the pitas for dipping into the soup and enjoy!