45
Directions
- Get a mixing bowl: place in it the garbanzo and cover them with water. Place it aside to
soften for an overnight.
- Place a large pot over medium heat. Heat the butter in it. Add the cinnamon, ginger,
turmeric, paprika, pepper, and saffron. Let them cook for 3 min.
- Combine in the lamb, onions, parsley, and coriander. Cook them for 22 min over low heat
while stirring all the time.
- Add the tomato and cook them for 12 min. stir in the garbanzo beans with water. Cook
them until they start boiling.
- Place a half a cover on top then cook the soup for 62 min over low heat.
- Combine in the lentils and keep cooking the soup for 47 min.
- Once the time is up, add the lemon juice with a pinch of salt and pepper. Cook the soup
for 7 min then serve it warm.
- Enjoy.
Month of Fasting
Soup
Prep Time: 15 mins
Total Time: 2 hrs 45 mins
Ingredients
1/2 C. dried garbanzo beans, rinsed,
picked over (4-oz)
2 tbsp unsalted butter
1 1/4 tsp cinnamon
1 tsp ground ginger
1 tsp ground turmeric
3/4 tsp sweet paprika
1/2 tsp fresh ground black pepper
1 pinch saffron thread
3/4 lb boneless lamb cut in 1/2-inch
cubes
Traditional
Servings per Recipe: 4
Calories 439.3
Fat 26.0g
Cholesterol 76.5mg
Sodium 1071.2mg
Carbohydrates 29.9g
Protein 22.9g
1 C. chopped onion
3 tbsp chopped parsley
3 tbsp chopped fresh cilantro
1 1/2 C. crushed canned tomatoes
5 1/3 C. water
1/2 C. lentils, rinsed, picked over (4-oz)
2 tbsp lemon juice
1 1/2 tsp salt
Traditional Month of Fasting Soup
