Description
A rich and comforting Moroccan soup made with chickpeas, lentils, tomatoes, and tender meat, perfect for cozy dinners or festive gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- Salt to taste
- 250g boneless beef or lamb, diced
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup red lentils, rinsed
- 2 cups canned crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups water or beef broth
- 2 tablespoons flour (mixed with water)
- 2 tablespoons lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, celery, cilantro, and parsley. Sauté until softened.
- Stir in turmeric, ginger, cinnamon, black pepper, and salt. Cook until fragrant.
- Add diced meat and brown lightly.
- Stir in crushed tomatoes, tomato paste, chickpeas, lentils, and broth. Bring to a boil.
- Lower the heat and simmer uncovered for 35 to 40 minutes, or until the meat and lentils are tender.
- Mix flour with water until smooth and stir into the soup. Simmer for another 5 minutes until thickened.
- Finish with lemon juice and adjust seasoning if needed.
- Serve hot with a sprinkle of fresh cilantro and warm bread.
Notes
- For a vegetarian version, skip the meat and use vegetable broth.
- Freeze before adding the flour slurry if planning to store long term.
- Use cornstarch or a beaten egg as a thickener alternative.
- Add spinach or kale at the end for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 35mg