Cinnamon-Scented Chickpea and Lentil Soup with Fennel and Honey Buns

Name: Cinnamon-Scented Chickpea and Lentil Soup with Fennel and Honey Buns
Yield: Serves 8
Cuisine: Moroccan
Ingredients: 30-45 ml/2-3 tbsp smen or olive oil; 30-45 ml/2-3 tbsp smen or olive oil; small bunch of fresh coriander (cilantro), chopped; small bunch of fresh coriander (cilantro), chopped; small bunch of flat leaf parsley, chopped; salt and ground black pepper; 1.75 litres/3 pints/7½ cups meat or vegetable stock; 1.75 litres/3 pints/7½ cups meat or vegetable stock; 200 g/7 oz/1 generous cup dried chickpeas, soaked overnight, and boiled until tender; 200 g/7 oz/1 generous cup dried broad (fava) beans, soaked overnight and boiled until tender; pinch of saffron threads; 2 × 400 g/14 oz cans tomatoes; 5-10 ml/1-2 tsp caster (superfine) sugar; 175 g/6 oz/¾ cup brown lentils, picked over and rinsed; 2 onions, halved and sliced; 2.5 ml/½ tsp ground ginger; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp ground cinnamon; salt; 1 egg yolk, mixed with a little milk; 1 egg yolk, mixed with a little milk; 250 ml/8 fl oz/1 cup milk; 5 ml/1 tsp fennel seeds; 15-30 ml/1-2 tbsp clear honey; 300 g/11 oz/1¼ cups unbleached strong white bread flour; 2.5 ml/½ tsp dried yeast; salt and ground black pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

This thick pulse and vegetable soup, flavoured with ginger and cinnamon, varies from village to village and town to town. It is believed to have originated from a semolina gruel that the Berbers prepared to warm themselves during the cold winters in the Atlas Mountains. Over the centuries, it has been adapted and refined with spices and tomatoes from the New World.

Ingredients

Africa
Morocco
Mediterranean
Vegetarian
Soup
Winter

Ingredients

Method