This is a traditional Moroccan soup, with many variations. I really liked the ingredients from Epicurious, with some minor alterations based on the reviews (love the reviews). I made this a day in advance so the flavours could really meld. Click on the heading to link to the original recipe. This soup reminded me very much of Mulligatawny, and was equally as flavourful. I am looking forward to ordering this soup in Morocco to see whether my version was authentic.
- 4 cups chicken broth (or vegetable broth)
- 4 cups water, I held off, adding after for desired consistency
- a 28-to 32-ounce can whole tomatoes, drained and puréed coarsely
- 1/4 teaspoon crumbled saffron threads
- 2 tsp cumin
- 1 tsp coriander
- 2 medium onions, finely chopped
- 2 carrots, diced
- 2 stalks of celery, diced
- 2 cups canned chick-peas, rinsed, hulls removed
- 1/4 cup raw long-grain rice (I used brown rice)
- 1/2 cup dried lentils
- salt to taste
- 3/4 cup finely chopped fresh cilantro
- 3/4 cup finely chopped fresh parsley leaves
- Soak the saffron threads in the chicken stock for about 20 minutes (you get more flavour out of them).
- In a heavy kettle (at least 5 quarts) sauté onions, carrots and celery until tender and dust with cumin and coriander and sauté only until you smell the spice.
- Add the chicken stock, tomatoes, saffron, chick-peas, rice and lentils and simmer covered for 30 minutes, or until lentils and rice are tender.
- I took half the soup and puréed it to a smooth and velvety finish and then poured it back into the chunky soup. It made for a really delicious thick vegetable soup, add water to achieve the desired consistency.
- Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
- Garnish with chopped cilantro and parsley, drizzle with EVOO