Moroccan Ramadan Soup
 
from: "kristopher hanson" <krhan...@whale-mail.com> 
i love garbanzo beans. i keep cans of garbanzo beans to make into quick 
dinners. i would like recipes for dinner using these cans. thanks 
 
 
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 
 
1 tsp  olive oil
1/4 cup  chopped white onion
1 clove  garlic, peeled and crushed
1/4 cup  chopped celery
16 oz.  canned crushed tomatoes in juice
2 cup  chicken stock
1/4 cup  garbanzo beans
1/8 cup  lentils
1/4 tsp  ground black pepper
1/4 tsp  ground cinnamon
1/4 tsp  cumin
1/4 tsp  turmeric
1/4 cup  vermicelli, broken into 2 inch pieces
1 Tbsp  flour
1 tsp  lemon juice
1 Tbsp  fresh cilantro leaves, stems removed
1 Tbsp  fresh italian parsley, stems removed
 
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. 
 
linda 
 
-- 
(ID: 3557) Mirror: rec.food.recipes: Thu, Feb 17, 2005


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