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

Name: Cinnamon-Scented Lentil and Chickpea Soup with Fennel and Honey Buns
Ingredients: salt; 1 egg yolk, mixed with milk; 1 egg yolk, mixed with 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; salt and ground black pepper; a bunch of fresh coriander (cilantro), chopped; a bunch of fresh flat leaf parsley, chopped; 1.75 litres/3 pints/7½ cups meat or vegetable stock; 1.75 litres/3 pints/7½ cups meat or vegetable stock; 2 x 400 g/14 oz cans tomatoes; 5–10 ml/1–2 tsp caster (superfine) sugar; 5 ml/1 tsp ground cinnamon; pinch of saffron threads; 2.5 ml/½ tsp ground ginger; 2.5 ml/½ tsp ground turmeric; 30–45 ml/⅔ tbsp olive oil; 2 onions, halved and sliced; 200 g/7 oz/1 generous cup dried broad (fava) beans; 175 g/6 oz/¾ cup brown lentils; 200 g/7 oz/1 generous cup dried chickpeas

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This thick pulse and vegetable soup is believed to have originated from a semolina gruel prepared by Moroccan Berbers to warm themselves in the Atlas Mountains.

Ingredients

200 g/7 oz/1 generous cup dried chickpeas
200

Soup

Method

Soak the chickpeas and beans overnight. Boil them the next day until tender, then drain. Pick over and rinse the lentils.
Make the fennel and honey buns. Dissolve the yeast in about 15ml/1 tbsp lukewarm water. Sift the flour and a pinch of salt into a bowl. Make a well in the centre and add the dissolved yeast, honey and fennel seeds. Gradually pour in the milk, u