This soup from the Moroccan cuisine is very hearty, including lamb, brown rice, chickpeas that make a full meal in one bowl.
Servings
6
servingsPrep time
20
minutesCooking time
2
hours30
minutesINGREDIENTS
1¼ lb. lamb shoulder, bone in
2 tablespoons olive oil
4 tablespoons tomato paste
Small bunch cilantro, chopped
Small bunch parsley, chopped
1 chopped red onion
1 stalk celery, chopped
6 peeled garlic cloves
1 bay leaf
28 oz. canned peeled tomatoes
½ cup chickpeas, soaked in water overnight
¼ cup lentils
¼ cup brown rice
1 teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon cardamom
¼ teaspoon coriander
Kosher salt to taste
DIRECTIONS
- Remove fat from lamb, cut into into ½ inch cubes, keep the bones separately. Put oil in a large soup pot over medium-high heat and brown lamb and bones for 2 minutes. Add tomato paste and cook for another 30 seconds, then add herbs, onion, celery and garlic and sauté for 2 minutes. Add bay leaf, tomatoes, chickpeas and 7 cups of room temperature water, bring to boil, lower heat to low, cover the pot and cook for 2 hours.
- Add lentils, rice and spices and cook for another 45 minutes, or until rice is fully cooked. Add salt to taste.
- Serve hot. The soup keeps in the fridge up to 4 days.
