Oct 15, 2011

Moroccan Chickpea, Lentil, and Fava Bean Soup

This is a tasty soup with ginger, turmeric, and a dash of cinnamon.  Don't let the cinnamon deter you from trying this one.  I have grown to appreciate the sweet versus the savory flavors in Moroccan cooking. 


2-3 Tsp of smen or olive oil
2 onions, chopped
1 tsp ginger
1 tsp turmeric
2 dashes of cinnamon
1-2 tsp sugar, optional
1 15 oz can of garbanzo beans or 1 cup of dried garbanzo beans that are cooked
1 15 1/2 oz can of fava beans or 1 cup of dried fava beans that are cooked
3/4 cup of lentils, green or brown
1 14.5 oz can of whole peeled tomatoes, put in the chopper until smooth
7 1/2 cups of vegetable or meat stock or 3-4 bouillon cubes and 7 1\2 cups of water
3-4 springs of fresh cilantro, chopped
3-4 springs of Italian flat leaf parsley, chopped
salt\pepper to taste

Heat the smen or olive oil in a soup pot or large pan on medium heat.  Add the onions and all of the spices.  Saute until the onions are soft.  Next add the tomatoes, mix well.  Add the lentils and the meat\vegetable stock.  Bring to a boil and then simmer for about 25 minutes or until the lentils are tender. Add the rest of the beans and simmer an addtional 10-15 minutes.  Serve with crispy bread or rolls.  Enjoy!