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Gluten-Free Moroccan Vegetable Soup

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Ingredients
  

  • 1 tbsp olive oil
  • 1 large shallot, finely chopped
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 2 cloves of garlic, minced
  • 1 red chile pepper, finely chopped or 1 Tbsp sriracha
  • 2 tsp fresh ginger, minced
  • 2 bay leaves
  • 2 tbsp cumin seeds, not cumin powder
  • 2 tsp good quality cinnamon
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 sweet potato, chopped into small cubes
  • 1 can (398 ml) tomato sauce
  • 1 can chickpeas, drained and rinsed
  • 1 can lentils, drained and rinsed
  • 1 1-2 Litres of gluten free vegetable stock

Instructions
 

  • In a large stock pot add the olive oil, shallot, celery, chile pepper and carrots and sauté on low for 5 minutes.
  • Add the minced garlic and ginger and sauté for a few minutes and stir.
  • Add the dried spices (cumin, cinnamon, paprikas and turmeric) and stir and sauté for 3 minutes.
  • Add the bay leaves, vegetable stock, tomato sauce, chopped sweet potato, chickpeas and lentils and turn heat up to medium/high for 5 minutes.
  • Turn heat to low, cover pot and let cook on stove for an hour.
  • Serve in bowls.
  • Enjoy!
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