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Ingredients

• 2 14.5 oz cans of chick peas (garbanzo beans) drained - or 1.5 cups dried chick peas soaked over night
• 1/2 pound lamb or beef stew meat, chopped in 1/2 cubes (optional)
• 2 chicken thighs, skin removed and chopped in 1/2 inch pieces (optional)
• 2 large onions peeled and chopped
• 3/4 cup dry brown lentils
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 3/4 tsp paprika
• 3/4 tsp ground cumin
• 1 tsp chicken, beef or vegetable stock concentrate (dry or from jar)
• 12 cups water
• Salt and freshly ground pepper to taste (quite a bit of salt is required)
• 1/2 cup rice, dry (optional)
• 1/3 cup fresh cilantro, chopped
• 1/3 cup fresh flat leaf parsley, chopped
• 1 Tbsp celery, finely chopped (optional)
• 2 14.5 oz cans of diced tomatoes (or 1 pound peeled and chopped fresh tomatoes plus 2 tsp tomato paste)
• 1 heaping Tablespoon all-purpose flour
• 2 lemons

Description

This Is The Traditional Soup Served At Sunset To Break The Daily Fast Observed During The 30 Days Of Ramadan. Recipes Vary From Family To Family Throughout Morocco And The Rest Of…

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