Heat the oil in a large saucepan and add the onion, carrot, garlic and chilli flakes. Add a good pinch of salt, cover and cook until tender, stirring occasionally. Add all the spices, fresh ginger and the tomato paste and cook for 1 minute, adding a splash of water if the pan is dry. Stir in the tomatoes and stock or water and the chickpeas and simmer for 20 minutes. Add the lentils and coriander.
To serve: Divide between bowls and top with a dollop of yoghurt, spring onions, coriander and a drizzle of olive oil. Serves 4–6
This Moroccan soup is rich and aromatic, thanks to its medley of spices. You could also use 1 tablespoon of a purchased Ras al Hanout spice mixture in place of the individual spices listed.
Ras al Hanout: see Glossary page 138