Today I´d like to share this delicious recipe!
INDREDIENTS
– 2 medium onions
– 250g – chickpeas (that you soaked in water the night before)
– 150g – lentils (that you soaked in water the night before)
– 8 grated tomatoes or 500g of Tomato purée
– 1 medium leafy Celeriac
– 1tbsp – tomato concentrate
– 2tbsp ginger powder
– 1tbsp curcuma
– 1/5tbsp pepper
– a pinch of salt
– 2 tbsp parsley and coriander
– 2 organic free range eggs
– 1tbsp of arrow root (mixed in water and left aside)
– 2tbsp of organic olive oil
HOW TO?
For this recipe, you will need a stoneware Cocotte for 3,5L.
– Cut the onions into small pieces and simmer into the oil at low temperature
– Add Chickpeas and lentils, then simmer for 5 minutes
– Add the chopped celeriac then the tomato purée
– Add the spices then 2L of boiled water
Put the lid on the cocotte and let the mix simmer for 30 minutes on medium temperature.
Remove the lid and add slowly the arrow root while mixing… you want to pay attention to how thick you prefer your soup to be… It has to stay liquid though – This is not a creamy soup.
Keep mixing until the arrow root is fully incorporated, then the eggs each one at a time (as if you want to poach it) and keep mixing!
After 5 minutes mixing slowly under medium temperature, add the parsley and coriander as the final touch.
HOW TO SERVE?
In Morocco, this soup is served with dry fruits as a side.
You can add a bit of lemon juice to enhance its spiciness and ENJOY!
Let us know how much you liked it.
And remember, EAT what it takes!
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