One substantial Moroccan soup bowl with beef, chickpeas, lentils and rice in a lightly thickened tomato broth.
60 gBeef
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0.5 cupBrown lentils
0.5 cupChickpeas
100 gTomatoes
30 gOnion
15 gCelery
3 gCilantro
3 gParsley
10 gRice
2 cupsWater
4 gFlour
10 gTomato Paste
0.2 gGround Ginger
0.2 gGround Turmeric
0.1 gCinnamon
1 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Reserve 25 ml water. Heat the oil in a small saucepan. Brown the beef over medium heat for 5 minutes. Add onion and celery and cook for 4 minutes. Stir in ginger, turmeric, cinnamon, tomatoes and tomato paste.
Add the remaining water, salt and pepper. Cover and simmer gently for 45-60 minutes, until the beef is almost tender.
Add the rice, cooked lentils and cooked chickpeas. Simmer covered for 15-20 minutes, until the rice is tender and the beef is soft.
Whisk the flour with the reserved cold water until smooth. Stir into the soup and simmer gently for 5 minutes, stirring so it does not stick. Add the cilantro and parsley and serve the whole soup as one large bowl.