This soup originates from Morocco but is now popular world-over, especially during Ramadan, when it’s often used as a light way to end the daily fast.
• 450g meat (lamb, beef or chicken work well), chopped.
• 1 tbsp extra virgin olive oil
• 1 lemon, juiced
• 2 onions, chopped roughly
• 1 red chilli, deseeded and chopped finely
• 1 green chilli, de-seeded and chopped finely
• 2 tsp garlic paste
• 400g chickpeas
• 1 small carrot, chopped
• 1 1/4 cup red lentils
• 1 teaspoon turmeric
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp tomato puree
• 1 tin chopped tomatoes
• 1.5l chicken stock
• Coriander, to garnish
• Brown the meat over a medium heat on each side for a few minutes, then remove and set aside.
• Heat oil in a large pan, then add chopped onion, garlic, chillis and carrot, stirring constantly for about five minutes to soften the vegetables.
• Stir in turmeric, cumin, cinnamon and garlic, and cook for another minute. Stir in tomato puree, chicken stock, tomatoes and lentils. Bring to the boil, then turn down heat and simmer for 45 minutes.
• Add the chickpeas and the browned meat and simmer for a further 15 minutes.
• Season with lemon juice and salt and pepper, then garnish each bowl with a sprig of coriander.
If you have leftover soup, pop it in a container and freeze it for a quick meal another day.