Moroccan Ramadan Soup
Posted by: jack Tue, 8 Feb 2005, at 7:10 a.m.


As classic as Casablanca, this Moroccan soup has a combination of heady spices that fill the air with a longing for exotic places. Traditionally made with lamb, this is a lighter version and a great choice for vegetarians.

Makes 2 servings     

Ingredients:
1 teaspoon olive oil
1/4 cup chopped white onion
1 clove garlic, peeled and crushed
1/4 cup chopped celery
16 ounce canned crushed tomatoes in juice
2 cups chicken stock
1/4 cup garbanzo beans
1/8 cup lentils
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 cup vermicelli, broken into 2 inch pieces
1 tablespoon flour
1 teaspoon lemon juice
1 tablespoon fresh cilantro leaves, stems removed
1 tablespoon fresh Italian parsley, stems removed


Direction:
In a medium stockpot, heat olive oil until sizzling. Add the onion, garlic and celery, cooking until translucent.

Add tomatoes, chicken stock, garbanzo beans, lentils, black pepper, cinnamon, cumin and turmeric to the stockpot. Cook over low heat for 40 minutes, or until the garbanzo beans and lentils become tender.

Add the vermicelli to the soup. Mix flour with lemon juice and form into a paste. Add flour paste gradually to the soup until the soup thickens. Simmer for an additional 3 minutes. Stir in cilantro and Italian parsley