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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a recipe from the Sultan's Tent restarurant in Calgary, Canada. This spicy soup is a Moroccan favorite, eaten every day during Ramadan to break the daytime fast. UPDATE: I have made this, and adjusted the flour amounts. It's really good! Ingredients:
5 -6 cups water |
2 tablespoons parsley, chopped |
2 tablespoons cilantro, chopped |
1/2 cup onion, chopped fine |
2 celery ribs, chopped fine |
2 tablespoons olive oil |
1 pinch salt |
1/2 teaspoon ground ginger |
1/2 teaspoon black pepper |
1 pinch saffron |
1 1/2 cups stewed tomatoes, pureed until smooth |
1/2 cup cooked chickpeas |
1/4 cup green lentil |
1/4 cup flour, whisked with |
1 1/2 cups water |
1/2 cup thin egg noodles, broken into tiny pieces |
parsley, to garnish (optional) |
cilantro, to garnish (optional) |
Directions:
1. Heat the onions, celery, parsley & spices in water over med-high heat in a medium saucepan. Boil 10 mins; add tomatoes, chick peas and lentils and simmer, uncovered, for 30 minutes.
2. Add flour mixture to soup, stirring until thickened. Mix in broken noodles and cook 5 more minutes. Add more water, if thinner consistency is desired. Serve, garnishing with parsley and cilantro, if desired. Enjoy!
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