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This is my vegetarian version of a Moroccan chick pea and lentil soup, traditionally served to end the fast of Ramadan and usually cooked very slowly in meat stock, over an open coal burner. You'll find this meatless version almost as rich and definitely as filling as the traditional thing. It's important that the chick peas are absolutely tender, so cook them for as long as you have to. All pulses will cook differently according to their age; the older they are, the longer they'll take to cook. If you have a pressure cooker, you might like to cook the soup in that - it can halve the cooking time. This soup is even more delicious if made a day ahead and reheated.
Serves: 4 - 6
This recipe was first published in May 2005.