Ingredienst for 6 Portions
100 g Chickpeas
100 g Lentils, red
1000 g Potato (s)
1 Carrot (s)
1 Celery
2 Onion (s)
3 toe / n Garlic
250 g Beef
1 ½ liter Broth
2 kg Beef tomato (n)
1 bunch Parsley, flat
60 g Rice
1 Lemon (s), (juice of)
1 tsp Cumin, ground
½ tsp Spices, harissa (careful very hot)
1 tsp Coriander, ground
½ tsp Turmeric
½ tsp Ginger powder
Cornstarch
Salt
Pepper, black, freshly ground
Olive oil, for frying
Preparation
The chickpeas in plenty of water for about 12 hours to soak.
Then drain in a colander and let drain. Wash the lentils and read. The potatoes and carrots Wash and peel. Clean and wash the celery. The potatoes into small cubes, carrot slices and celery cut crosswise into thin strips. Peel the onion and chop finely. Peel the garlic.
The meat cold rinse, pat dry and cut into small cubes. The olive oil in a large pan and then brown the meat with the onions on medium for about 3 minutes. to press the garlic through the press. Add the potatoes, carrot and celery, fry briefly and then add the meat broth. Add the chickpeas and lentils and simmer covered about 1 hour at low heat. Occasionally skim the foam formed.
In the meantime, the tomatoes with boiling water, peel, break free from the stem approaches and puree with a hand blender or mixer. Wash the parsley and shake dry and chop fine without the coarse stems. After 1 hour of cooking time to give the tomato puree, parsley, rice, lemon juice, harissa and spices into the soup, stir well and cook covered everything ready in about 20 minutes.
Mix the cornstarch with cold water and add while stirring the soup. The court with pepper and salt to taste and serve with pita bread or baguette.
In the fasting month of Ramadan should not be eaten between sunrise and sunset. This soup opened the evening meal.
Preparation time: 30 min
Resting time: about 12 hours
