Ingredients
Scale
- 350 g beef cubes (or omit for vegetarian)
- 3 tablespoons olive oil
- 2 large onions
- 1 stalk celery
- 1 cup parsley or cilantro
- 2 tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup brown lentils
- 540 ml canned chickpeas (drained)
- 1/3 cup vermicelli pasta
- 800 ml chicken broth (or vegetable broth)
- Juice of 1 lemon
Instructions
- Gather and prepare all ingredients; dice onions and chop celery.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent, then add celery until softened.
- Add beef cubes and brown on all sides for flavor enhancement.
- Stir in tomato paste and spices; cook for another minute to release aromas.
- Pour in the broth, then add lentils and chickpeas; bring to a boil and simmer for about 30 minutes.
- Add blended tomatoes and herbs; stir in vermicelli pasta and cook for an additional 10 minutes.
- Finish with fresh lemon juice before serving hot.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg