This spicy soup is a Moroccan favorite, eaten every day during Ramadanto break the daytime fast.
12 cups water +1/4c bullion.paste*
6 tablespoons parsley, chopped
6 tablespoons cilantro, chopped
3 cups onions, chopped fine
2/3C Flour(mix w/1c COLD water)*
6 tablespoons olive oil1/2tab salt
3 Tab ginger
1 1/2 teaspoons black pepper *
1.5TAB saffron *
1.5 sm Can stewed tomatoes, pureed until smooth
1 Can cooked chickpeas
3/4 cup green lentils
1 cups flour, whisked with
4 1/2 cups water
1 1/2 cups thin egg noodles, broken into tiny pieces
1. Heat the onions, parsley & spices in broth/water over med-high heatin a medium saucepan. Boil 10 mins; add tomatoes, chick peas andlentils and simmer, uncovered, for 30 minutes.
2. Add flour mixture to soup, stirring until thickened. Mix in brokennoodles and cook 5 more minutes,TASTE. Add more water, if thinner consistency is desired.