Moroccan Soup To Fill The Tummy Recipe

Ingredients for Moroccan Soup To Fill The Tummy

• Lamb
• 1 teaspoon turmeric
• Pepper
• 1/2 teaspoon cinnamon
• 1 inch ginger, grated
• Butter
• Celery & Leaves
• Onions
• Parsley
• 1/2 cup chopped cilantro
• 1 (28-ounce) can crushed tomatoes
• Salt
• Lentils
• 1 (15-ounce) can chickpeas, rinsed and drained
• Noodles
• Eggs

How to Make Moroccan Soup To Fill The Tummy

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add garlic and ginger and cook for another minute until fragrant.
3. Stir in the turmeric, cumin, coriander, cinnamon, and paprika. Cook for 1 minute, stirring constantly, to toast the spices.
4. Add the chicken broth, diced chicken, chickpeas, and tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add the zucchini and green beans. Simmer for another 15 minutes, or until the vegetables are tender.
6. Stir in the chopped cilantro and lemon juice before serving. Season with salt and pepper to taste.
7. Serve hot with a sprinkle of extra cilantro and a dollop of plain yogurt (optional).