This traditional Moroccan soup is often eaten to break the fast during Ramadan. It may be prepared with lamb, chicken or beef.
15 min
PREP TIME
35 min
COOK TIME
223
CALORIES
18
INGREDIENTS
INGREDIENTS 12 SERVINGS
- 2 tablespoons (30 milliliters) olive oil
- 1 large onion , chopped
- 1 teaspoon (5 milliliters) Ground Cinnamon
- 1 teaspoon (5 milliliters) Cumin, Ground
- 1/2 teaspoon (2 milliliters) Pepper, Coarse Black
- 1/2 teaspoon (2 milliliters) Organic Ground Coriander
- 1/2 teaspoon (2 milliliters) Paprika
- 1/2 teaspoon (2 milliliters) Ground Turmeric
- 1 1/4 pounds (625 milliliters) boneless skinless chicken thighs , cut into 1/2-inch (1cm) cubes
- 1 1/2 teaspoons (7 milliliters) salt
- 4 cups (1 liter) Chicken Stock
- 2 cups (500 milliliters) water
- 1 can (796 milliliters) crushed tomatoes
- 1 can (540 milliliters) chickpeas, garbanzo beans, drained and rinsed
- 1/2 cup (250 milliliters) lentils, picked over and rinsed
- 1/2 cup (250 milliliters) long grain rice
- 1/4 cup (60 milliliters) chopped fresh cilantro
- 1/4 cup (60 milliliters) chopped fresh parsley
Preparation
- 1 Heat oil in 5-quart (5-L) saucepot or Dutch oven on medium heat. Add onion, cinnamon, cumin, pepper, coriander and turmeric; cook and stir 3 minutes or until onion is tender. Add chicken and salt; cook and stir 2 minutes
- 2 Stir in stock, water, tomatoes and chickpeas. Bring to boil. Add lentils and rice. Reduce heat to low; cover and simmer 25 minutes or until lentils and rice are tender
- 3 Stir in cilantro and parsley. Ladle into soup bowls and serve
