Serves 1
Directions
- 1Heat olive oil in a large pot, add chopped onion and celery, and sauté for 4 minutes until translucent.
- 2Add pressed garlic, tomato paste, powdered ginger, turmeric, ground cumin, red pepper flakes, a pinch of saffron, and cinnamon; toast the spices for 1 minute until fragrant.
- 3Add vegetable broth, crushed tomatoes, rinsed green lentils, chickpeas, salt, and black pepper. Stir well, then simmer until the lentils are cooked.
- 4Stir in freshly chopped celery leaves, parsley, and cilantro.
- 5Mix flour with water in a separate container to create a slurry and stir it into the soup.
- 6Add the pasta to the soup.
Ingredients
- splash olive oil
- 1 onion, chopped
- 2 celery, chopped
- 3 garlic, pressed
- 1 tomato paste
- 1 powdered ginger
- 1 turmeric powder
- 1 ground cumin
- 1 red pepper flakes
- 1 pinch saffron
- 1 cinnamon
- 4 cups vegetable broth
- 1 can crushed tomatoes
- 1 cup green lentils, rinsed, dried
- 1 can chickpeas, canned or cooked
- to taste salt
- to taste black pepper
- celery leaves, freshly chopped
- parsley, freshly chopped
- cilantro, freshly chopped
- 1 tbsp flour
- 1/2 cup water
- 1 handful pasta (optional)
Equipment
large potwooden spoongarlic pressmesh strainermeasuring cup
Related recipes
Mqila
Moroccan · Soup
APRICOT CARPACCIO & CRISPY LAMB
Moroccan · Soup
One Pan Butter Beans Merguez Sausages & Green Harissa
Moroccan · Soup27m
High Protein Harissa Chicken Thighs
Moroccan · Soup1h 15m
Harissa & Olive Brown Rice Soup
Moroccan · Soup35m
Creamy Carrot Lentil and Harissa Soup
Moroccan · Soup1h
الحريرة المغربية
Moroccan · Soup
Chorba vermicelles
Moroccan · Soup
Smoky Moroccan Chickpea Stew
Moroccan · Soup15m
Chicken, potato, and olive stew
Moroccan · Soup
MINESTRINA ALLA MAROCCHINA
Moroccan · Soup20m
High Protein Lachs Bowl
Moroccan · Soup30m