Slow Cooker

Moroccan Lentil and chickpea soup is for Soup.

Moroccan Lentil and chickpea soup takes 20 minutes to prepare.

Moroccan Lentil and chickpea soup takes several minutes to cook.

Moroccan Lentil and chickpea soup makes 8 servings.

The ingredients for Moroccan Lentil and chickpea soup are:

200 gram(s) Brown Lentils, 1/2 cup dried (by BLUESKIESAHEAD)
2 cup GOYA Chick Peas (Garbonzo Beans) (1 can)
2 small Onions, raw
1 cup, chopped Cabbage, fresh
2 clove Garlic
2 large (7-1/4" to 8-1/2" long) Carrots, raw
4 cup Vegetable Broth
3 tsp Ginger Root
3.5 cup Canned Tomatoes (1 large can)
2 cup Pinto Bean, Great Value (1 can)
1 1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon

Here is how you make Moroccan Lentil and chickpea soup:

put everything in the crockpot for 6-8 hrs on lowServing Size: makes about 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user HATONHAM.

The nutritional information for Moroccan Lentil and chickpea soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 226.4

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,005.8 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 15.8 g
• Protein: 13.4 g

The dietary needs meet for Moroccan Lentil and chickpea soup is Vegan