Ingredients
Scale
- 350 g beef cubes (or omit for vegetarian)
- 3 tablespoons olive oil
- 2 large onions, finely diced
- 1 stalk celery, diced
- 1 cup parsley or cilantro, packed
- 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)
- 2 tomatoes, chopped
- Juice of 1 lemon
Instructions
- Prepare all ingredients by chopping onions and celery.
- In a large pot over medium heat, heat olive oil and sauté onions and celery until translucent.
- If using meat, add cubes and brown on all sides.
- Stir in spices and tomato paste; cook for about two minutes.
- Add lentils, chickpeas, broth, and tomatoes; bring to a boil.
- Reduce heat and simmer for an hour until lentils are tender. Add vermicelli in the last ten minutes of cooking.
- Stir in chopped parsley/cilantro and finish with lemon juice before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 45mg