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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt). | 2. In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots. | 3. Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker). | 4. Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss. | 5. Meanwhile, mix the flour with 1 cup of warm water until it is smooth. Put a small pot of water on to boil. | 6. Uncover, then stir in enough boiling water to bring pressure cooker nearly full. Next gently stir in the tomato paste along with the flour mixture. | 7. Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time. | 8. If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	2	cups	soaked dried	1512.0	251.8	81.88	24.16
lentil	1/2	cup	tried	40.81	8.5239	3.4496	0.2118
rom tomato	3		diced	-	-	-	-
parsley	1	cup		21.6	3.798	1.7819999999999998	0.474
cilantro	1	cup		3.68	0.5872	0.3408	0.0832
celery rib	2			-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
carrot	2 -3		peeled	0.0	0.0	0.0	0.0
canola oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
beef bouillon	1			-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
saffron	1/4	teaspoon	powdered	-	-	-	-
cinnamon	1/4	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
smen	1/2	teaspoon		-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
egg	2		beaten	143.0	0.72	12.56	9.51
vermicelli	1/2	cup		301.02099999999996	63.7357	8.9465	1.1099

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.