Crockpot Moroccan Lentil and Chickpea Soup | DonalSkehan.com, Tieghan from Half Baked Harvest's take on a cracking crockpot soup.
  • winter

Crockpot Moroccan Lentil and Chickpea Soup

February 14

A throw it all in and forget about it soup that results in fantastic flavours…I can get on board with that! Check out more of Tieghan’s recipes over on her website – Half Baked Harvest.

  • serves Serves 8
  • time


  1. 1. In the bowl of a crockpot, combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 2 cups water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
  2. 2. Just before serving, stir in the lemon juice, chickpeas, and cilantro, cook until heated through. Taste and adjust the salt to your liking.
  3. 3. Ladle the soup into bowls and top with whipped goat cheese, nuts and fresh cilantro. Eat!


1 1/2 cups green lentils

1 sweet onion, finely chopped

1 inch knob of fresh ginger, grated

2 cloves garlic, minced or grated

3 carrots, chopped

1 red bell pepper, chopped

1 (14 ounce) can diced tomatoes

4 cups low sodium veggie or chicken broth

1-2 tbsp red harissa

2 tsp smoked paprika

3/4 tsp cumin

3/4 tsp cinnamon

kosher salt and pepper

1 tbsp fresh lemon juice

1 (14 ounce) can chickpeas, drained

1/2 cup fresh cilantro, chopped

whipped or crumbled goat cheese, for serving

You'll Need

Crock pot/slow cooker