Soup For Ramadan
Over a year ago
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Ingredients
- 2 cups dried garbanzo beans soaked overnight
- ½ cup dry lentils
- 4 small tomatoes
- 1 cup fresh parsley
- 2 celery ribs
- 1 onion
- 3 carrots
- 1 cup fresh cilantro
- ½ tsp ginger
- ¼ tsp. turmeric
- ¼ tsp. garlic powder
- 3 tbsp. tomato paste
- 2 tbsp. canola oil
- ¼ tsp. garlic powder
- ¼ tsp. cinnamon
- 1 tsp. salt
- ½ tsp black pepper
- ¾ cup flour
- ½ tsp smen
- 1 large beef bouillon
Accompaniment
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Description
This is one of our favorite dish dirin the Ramadan
Method
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1
1. Place the presoaked chickpeas, lentils, and tomatoes into a large pressure cooker.
2.In a food processor, blend the cilantro and parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor and add it to the cooker. Repeat with the onion & carrots.
3. Pour enough water into the pressure cooker to cover the vegetables (about half full)
4.Add the oil, bouillon, spices, and smen to the pot and cover with the lid. Cook for 15 minutes, after it begins to hiss.
5.Meanwhile, mix the flour with 1 1/2 cups of water until it is smooth. Mix the tomato paste with 1/2 cup warm water and set aside. Put a small pot of water on to boil.
6.Uncover the cooker and gently stir in the tomato paste and flour mixture. Then stir in enough of the boiling water to almost fill the pressure cooker.
7.Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
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A light but substantial soup, which is easy to make, suggest use a vegetable stock cube rather than beef to keep it vegetarian. At first some of the ingredients look hard to find, but are actually just alternative names for things such as coriander and chickpeas.