Moroccan Ramadan Soup Recipe

Name: Moroccan Ramadan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried garbanzo beans, rinsed, picked over (4-ounces); 2 tablespoons unsalted butter; 1 1/4 teaspoons cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 3/4 teaspoon sweet paprika; 1/2 teaspoon fresh ground black pepper; 1 pinch saffron thread; 3/4 lb boneless lamb, cut in 1/2-inch cubes; 1 cup chopped onion; 3 tablespoons chopped parsley; 3 tablespoons chopped fresh cilantro; 1 1/2 cups crushed canned tomatoes; 5 1/3 cups water; 1/2 cup lentils, rinsed, picked over (4-ounces); 2 tablespoons lemon juice; 1 1/2 teaspoons salt

Servings: persons

1/2 cup dried garbanzo beans, rinsed, picked over (4-ounces)
2 tablespoons unsalted butter
1 1/4 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon sweet paprika
1/2 teaspoon fresh ground black pepper
1 pinch saffron thread
3/4 lb boneless lamb, cut in 1/2-inch cubes
1 cup chopped onion
3 tablespoons chopped parsley
3 tablespoons chopped fresh cilantro
1 1/2 cups crushed canned tomatoes
5 1/3 cups water
1/2 cup lentils, rinsed, picked over (4-ounces)
2 tablespoons lemon juice
1 1/2 teaspoons salt

1
In a medium bowl, soak peas in cold water to cover overnight; drain.
2
In a Dutch oven, melt the butter over low heat.
3
Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
4
Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
5
Stir in the tomatoes and simmer 10 minutes.
6
Add the water and chick peas.
7
Heat to boiling over medium heat and simmer, partially covered, 1 hour.
8
Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
9
Stir in the lemon juice and salt, and cook 5 minutes longer.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup dried garbanzo beans, rinsed, picked over (4-ounces), 2 tablespoons unsalted butter, 1 1/4 teaspoons cinnamon, 1 teaspoon ground ginger, and more.

Yes, Moroccan Ramadan Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Ramadan Soup

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