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[[Soups|&lArr; Soups]]

This is loosely based on Paula Wolfert's recipes in Moroccan Cuisine.  She adds a load of chicken
and puts a semolina or flour paste in at the end that I don't bother with.  I prefer it heavy
with chickpeas and little meat

==Ingredients==
:2 large onions
:2 tbsp butter
:handfuls of chopped parsley, coriander and celery leaves
:some lamb finely chopped (doesn't need much, and can be raw or cooked leftovers.)
:handful dried lentils (red, green or puy doesn't matter)
:250g chickpeas, soaked overnight in cold water (or two tins but cook less and won't be as good)
:1 tin tomatoes
:handful vermicelli
:1 tsp turmeric
:1 tsp black pepper
:½ tsp cinnamon
:some fresh chillies or encore/cayenne pepper - enough to give a bite but not really hot
:salt

==Method==
#Gently cook onion with herb parsley and celery, the pepper and turmeric in the butter. When softened a little, add the lamb and cinnamon and cook slowly for 20 minutes till golden but not brown.
#Add the lentils, drained chickpeas, coriander, a little salt, tomatoes and chillies.  Cook for 15 minutes or so - don't let it dry out, then add more water to a more souplike consistency. Cook until chickpeas are tender, but you don't want them mushy - about an hour (or two) but it depends on how old the chickpeas are.
#At the very end add the vermicelli - it will only need a minute or two.



<small>'' 'Moroccan Cuisine' ''      Paula Wolfert</small>