Moroccan Lentil and Chickpea Soup | IGA Recipes

Ingredients

• 1 small onion, diced
• 1 small carrot, diced
• 2 celery sticks, small dice
• 1/4 cup dried apricots, diced
• 2 tsp moroccan spice mix
• 2 tsp harissa paste
• 400 g canned lentils, drained and rinsed
• 400 g canned chickpeas, drained and rinsed
• 1000 ml salt reduced vegetable stock
• 400 g canned tomatoes
• 1 tbsp coriander leaves, chopped for garnish
• extra virgin olive oil, for cooking
• 1 cup plain greek yoghurt
• 1/4 cup tahini
• 1 garlic, crushed