Moroccan Ramadan Soup

Moroccan Ramadan Soup Recipe with Lentils, Vermicelli, and Spices

Region / culture: Italy, Morocco | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Moroccan Ramadan Soup is a hearty and flavorful dish that is traditionally enjoyed during the holy month of Ramadan. This soup is packed with protein and fiber, making it a satisfying and nutritious meal to break the fast with. The warm spices and aromatic herbs in this soup create a comforting and delicious flavor profile that is sure to please your taste buds.

History

Moroccan Ramadan Soup has been a staple dish in Moroccan cuisine for centuries. It is often served during the month of Ramadan to provide nourishment and sustenance to those fasting during the day. The combination of lentils, garbanzo beans, and warming spices in this soup is not only delicious but also provides a good source of energy and nutrients to help keep you feeling full and satisfied.

Ingredients

1 tsp olive oil
0.25 cup chopped white onion
1 clove garlic, peeled and crushed
0.25 cup chopped celery
16 oz (454 g) canned crushed tomatoes in juice
2 cups chicken stock
0.25 cup garbanzo beans
0.13 cup lentils
0.25 tsp ground black pepper
0.25 tsp ground cinnamon
0.25 tsp cumin
0.25 tsp turmeric
0.25 cup vermicelli, broken into 2-inch pieces
1 tbsp flour
1 tsp lemon juice
1 tbsp fresh cilantro leaves, stems removed
1 tbsp fresh italian parsley, stems removed

How to prepare

Heat olive oil in a medium stockpot until it starts to sizzle.
Add the onion, garlic, and celery, and cook until they become translucent.
Add tomatoes, chicken stock, garbanzo beans, lentils, black pepper, cinnamon, cumin, and turmeric to the stockpot.
Cook over low heat for 40 minutes, or until the garbanzo beans and lentils become tender.
Add the vermicelli to the soup.
Mix flour with lemon juice to form a paste.
Gradually add the flour paste to the soup until it thickens.
Simmer for an additional 3 minutes.
Stir in cilantro and Italian parsley.

Variations

Add diced carrots or potatoes for extra vegetables.
Use chickpeas instead of garbanzo beans for a different texture.
Swap out the lentils for red lentils or split peas for a different flavor profile.

Cooking Tips & Tricks

Be sure to sauté the onions, garlic, and celery until they are translucent to build flavor in the soup.

- Adding the flour paste to the soup will help thicken it and create a creamy texture.

- Adjust the spices to your liking - feel free to add more or less of the cinnamon, cumin, and turmeric to suit your taste preferences.

Serving Suggestions

Serve Moroccan Ramadan Soup hot with a side of crusty bread or pita for dipping. Garnish with fresh cilantro and a squeeze of lemon juice for added brightness.

Cooking Techniques

Sautéing the onions, garlic, and celery before adding the liquid ingredients will help build flavor in the soup.

- Simmering the soup over low heat for an extended period of time will allow the flavors to meld together and the lentils and garbanzo beans to become tender.

Ingredient Substitutions

Use vegetable broth instead of chicken stock for a vegetarian version of this soup.

- Substitute quinoa or rice for the vermicelli for a gluten-free option.

Make Ahead Tips

Moroccan Ramadan Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Moroccan Ramadan Soup in individual bowls garnished with a sprig of fresh cilantro and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Pair Moroccan Ramadan Soup with a side of hummus and tabbouleh for a complete Middle Eastern-inspired meal.

Storage and Reheating Instructions

Store leftover Moroccan Ramadan Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 6g

- Sugars: 4g

Fats

- Total Fat: 2g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 4%

- Iron: 10%

Alergens

Contains wheat (vermicelli)

Summary

Moroccan Ramadan Soup is a nutritious and filling dish that is rich in fiber, protein, and essential vitamins and minerals. It is a great option for breaking your fast during Ramadan or for a comforting meal any time of year.

Summary

Moroccan Ramadan Soup is a delicious and nutritious dish that is perfect for breaking your fast during the holy month of Ramadan. Packed with protein, fiber, and warming spices, this soup is sure to become a new favorite in your recipe repertoire. Enjoy this comforting and flavorful soup with your loved ones for a satisfying and nourishing meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a beautiful painting hanging on the walls of my mind. It was a warm summer evening, the sun was setting in the distance, casting a golden hue over the horizon. I was wandering through the bustling streets of the medina in Marrakech, the air filled with the tantalizing scents of spices and exotic foods. As I meandered through the maze of narrow alleyways, I stumbled upon a small, unassuming café tucked away in a hidden corner.

Intrigued by the delicious aromas wafting from within, I decided to step inside and see what culinary delights awaited me. The café was dimly lit, with colorful tapestries adorning the walls and plush cushions strewn about on the floor. I settled into a cozy corner table and gazed around in wonder, taking in the sights and sounds of this enchanting place.

As I perused the menu, my eyes landed on a dish that caught my attention - Moroccan Ramadan Soup. The description read like poetry, promising a rich and flavorful broth infused with fragrant spices, tender chunks of lamb, and hearty vegetables. I knew in that moment that I had to taste this soup, to savor its depths of flavor and experience a true taste of Morocco.

I ordered a steaming bowl of the soup, eagerly anticipating its arrival. When it finally came, I was not disappointed. The first spoonful was like a symphony of flavors dancing on my tongue - the warmth of the spices, the richness of the broth, the tender morsels of lamb melting in my mouth. I closed my eyes and savored each and every bite, feeling transported to a different time and place.

After finishing the last spoonful, I knew that I had to learn how to make this soup for myself. I approached the chef, a wise old man with a twinkle in his eye, and asked him if he would be willing to teach me his recipe. To my delight, he agreed, and so began my journey into the world of Moroccan cuisine.

Over the next few days, I spent hours in the kitchen of the café, watching the chef work his magic and absorbing every detail of the recipe. I learned about the key spices that give the soup its signature flavor - cumin, coriander, cinnamon, and ginger. I discovered the importance of slowly simmering the broth to allow the flavors to meld together, creating a harmony that is truly divine.

I also learned about the significance of Ramadan in Moroccan culture, a time of fasting and spiritual reflection that is marked by communal meals and acts of charity. The Ramadan Soup, with its nourishing ingredients and soul-warming qualities, is a staple dish during this holy month, providing sustenance and comfort to those observing the fast.

As I honed my skills in the kitchen, I found myself falling in love with the art of Moroccan cooking. The vibrant colors, bold flavors, and intricate techniques captivated me, stirring a passion within me that I never knew existed. I experimented with different variations of the soup, adding my own personal touch to the recipe while still staying true to its traditional roots.

Eventually, I felt confident enough to share my creation with my family and friends. They marveled at the complexity of flavors, the depth of the broth, and the tender perfection of the lamb. Each spoonful transported them to a distant land, where the sun shines bright and the spices dance on the breeze.

Now, whenever I make Moroccan Ramadan Soup, I am reminded of that fateful evening in Marrakech, of the kind chef who shared his knowledge with me, and of the journey of discovery that led me to this moment. With each batch I create, I pay homage to the rich culinary heritage of Morocco, honoring the traditions and flavors that have been passed down through generations.

And so, as I stir the fragrant broth and sprinkle in the spices, I am filled with a sense of pride and gratitude. For in this humble bowl of soup lies the essence of a culture, the warmth of a community, and the love that I have poured into every spoonful. And for that, I am forever grateful.