A Moroccan classic often eaten to break fast during Ramadan ! Thoroughly enjoyed by foreigners, as it is an extremely hearty and wholesome meal. A great way to get the family to eat vegetable protein, that if accompanied by carbohydrates can work as a great substitute to animal protein!
1 cup chick peas/garbanzo beans
1 cup lentils
1 cup dried peeled fava beans
1 lamb shank or neck
1 1/2 cup white flour
1/2 cup oil
1/2 cup rice
1/2 cup vermicelli
2 tbsp tomato paste
1 lb. plum tomatoes, peeled
1 medium to large onion
1 bunch fresh cilantro
1 small bunch parsley
2 sticks celery
4 quarts water (continue to add water as it evaporates)
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp yellow root ("kharqoum"), often used in Indian cuisine
1 tbsp salt
2 cloves garlic
- Chickpeas need to be soaked overnight to ensure they coo well with the other ingredients
- Chop all the ingredients finely
- Chop the herbs and set them aside
- Squeeze the lemon
1. Put all the chopped vegetables and the lamb shank or bones, in a large pot, with a thin layer of heated oil. Brown lightly for a few minutes and then add the water. Allow to boil slowly for about two hours.
2. Add the beans and grain, during the last hour, saving the vermicelli and the flour for the last stage. Let the soup boil for 40 minutes. When the chick peas are cooked, add the vermicelli.
3. Mix the flour in a bowl with warm water until it is liquefied and there are no lumps. Add some lemon juice and pour the mixture into the pot very slowly while stirring with a large wooden spoon.
4. The result should be a thick soup; add more flour if it is too watery.
5. Add the herbs at the end and then remove from heat.