Description
A traditional Moroccan soup rich in flavors, perfect for warming up during Ramadan or a simple dinner.
Ingredients
Scale
- 250 g viande d’agneau
- 250 g pois chiche (trempés la veille)
- 1 gros oignon
- 1 c. à soupe smen (or vegetable oil + 1 tbsp margarine)
- 100 g lentilles
- 1 bouquet coriandre (approximately 50 g)
- 1 bouquet persil (approximately 50 g)
- 1 branche céleri
- 300 g tomates bien juteuses (or 4 large tomatoes)
- 150 g concentré de tomate
- 50 g farine
- 1 c. à café gingembre
- 1 c. à café cannelle
- 1 cube volaille
- sel
- 1 pincée safran (or curcuma)
- 50 g riz
- 100 g langues d’oiseaux (or 1 handful of vermicelles)
- poivre noir
Instructions
- Chop the onion, parsley, coriander, and celery. Blend the tomatoes (if using fresh, blanch and peel them).
- In a pot, sauté the meat cut into small pieces. Add onions, parsley, coriander, and celery. Let sweat for a few minutes.
- Add the spices (salt, pepper, ginger, saffron (curcuma), and cinnamon) along with the chicken cube. Sauté for a bit longer.
- Add soaked chickpeas (if canned, add them at the end of cooking).
- Pour in 2 liters of water. Cook for 30 minutes.
- Add lentils and blended tomatoes. Cook covered for 20 minutes.
- Dissolve flour in a bowl of water, and do the same with the tomato paste. Pour this mixture into the pot while stirring for 10 minutes.
- Add rice and vermicelli gradually. Cook uncovered for 15 minutes while stirring regularly, or until rice and vermicelli are cooked.
Notes
Serve hot in bowls. Add lemon juice or fresh coriander leaves if desired. Often accompanies dates or Moroccan bread. Can be served as a starter or a main dish depending on portion size.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg