Chickpea and Lentil Soup with Dukkah
Chickpea and lentil soup is a hearty, spiced vegetarian soup finished with a crunchy homemade dukkah of almonds, pistachios, sesame, cumin and coriander. The Thermomix grinds the nuts and spices fresh for maximum flavour, then blends the soup into a velvety texture. Ideal as a warming lunch or light dinner.
About this recipe
Chickpea and lentil soup with dukkah is a Thermomix TM7 recipe that turns a humble pantry staple into a restaurant-worthy bowl. Searching for a quick weeknight dinner or a hearty vegetarian lunch? This all-in-one kitchen machine handles everything: it grinds whole cumin and coriander seeds with almonds, pistachios and sesame into a fragrant, crunchy dukkah, then simmers the chickpeas and lentils with olive oil and fresh cilantro before blending the soup to a velvety consistency. The contrast between the silky soup and the nutty spice topping makes this far more interesting than a standard legume soup, and the dukkah keeps well in a jar for sprinkling over bread, salads or roasted vegetables later in the week. It is exactly the kind of layered, spiced comfort food that suits autumn and winter evenings, meal-prep Sundays, or any moment you want deep Middle Eastern flavour without standing at the hob.
Preparation tips
- Toast the almonds, pistachios and sesame seeds in a dry pan before grinding for a deeper, nuttier dukkah; the Thermomix bowl grinds them best when they are completely cooled so the mixture stays crumbly rather than oily.
- Keep a spoonful of whole chickpeas aside before blending and return them to the soup for extra bite; finish each bowl with fresh cilantro, a drizzle of extra virgin olive oil and a generous sprinkle of dukkah.
- Store leftover dukkah in an airtight jar for up to two weeks and use it on avocado toast, roasted carrots or yoghurt dips; for a nut-free version, replace the almonds and pistachios with sunflower and pumpkin seeds.
Recipe variations
- Make it fully vegan by checking that your vegetable stock is plant-based and serving the soup with a dollop of dairy-free coconut yoghurt; the dukkah already contains no animal products, so the flavour stays rich and crunchy.
- For a seasonal twist, add diced pumpkin or sweet potato to the bowl with the lentils in autumn, or stir in fresh spinach and a squeeze of lemon in spring for a lighter, greener version of this chickpea soup.
Thermomix TM7 Benefits
- Grinding freshness - The Thermomix grinds cumin and coriander seeds with almonds into aromatic dukkah in seconds. [Grinding]. [Multi-Function]
- Built-in scale - Weigh pistachios, sesame and lentils directly in the TM7 bowl for exact, consistent results. [Weighing]. [Precision Control]
- Silky texture - The TM7 blends chickpeas and lentils into a velvety soup without a separate blender. [Mixing]. [Multi-Function]
- Hands-free simmering - The Thermomix cooks the soup with automatic stirring while you toast the nuts. [Heating]. [Hands-Free]
- Coarse control - Pulse the dukkah briefly so the almonds and pistachios stay chunky, not powdery. [Chopping]. [Precision Control]
Ingredients
- whole raw almonds
- unsalted pistachios, shelled
- sesame seeds
- cumin seeds
- coriander seeds
- salt
- black peppercorns
- extra virgin olive oil
- fresh cilantro
- green onions