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Moroccan Caraway Soup
1 cup dried garbanzo beans 1 cup lentils 1 cup dried peeled fava beans 1/4 cup oil 1 large onion chopped 2 sticks celery, sliced 2 cloves garlic, minced 2 teaspoons Turmeric Powder 2 teaspoons Ginger Powder 2 teaspoons Domestic Paprika 1/2 teaspoon Nutmeg Powder 1/2 teaspoon Caraway Seed, finely ground 1/2 teaspoons Ground Cumin 2 quarts of water 3 tablespoons tomato paste 1 lb plum tomatoes, chopped 1/2 cup parsley, chopped 1/4 cup cilantro, chopped 1 teaspoon Ground Black Pepper Coarse Grind 2 teaspoons Sea Salt 1/2 cup flour 1 large lemon, juiced 2 cups vermicelli. broken in to pieces Directions: 1. Rinse, sort and then soak garbanzo beans and fava beans in water overnight. Drain. 2. In a large stock pot, sauté onion, celery and garlic in oil until onions are translucent. 3. Add turmeric, ginger, paprika, nutmeg, caraway seeds and cumin. Cook one minute until fragrant. 4. Add water and bring to a boil. 5. Reduce heat to medium low and add garbanzo beans, lentils and fava beans. 6. Cover and cook about 1 to 1 1/2 hour or until beans are tender. 7. Add tomato paste, tomatoes, parsley, cilantro and lentils. 8. Cover and cook until lentils are tender, about 20 to 25 minutes. 9. Bring soup back to a boil. 10. Make a slurry using flour, additional water and lemon juice. 11. Add slurry to soup stirring constantly and cook one more minute. 12. Add pasta and cook until tender. 13. Season with salt and pepper and serve. |
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