Photography by Hiba Yaqini @hibayaqini.photography369
INGREDIENTS
3 tbsp vegetable or olive oil
1 lb tomato puree
1 handful of precooked chickpeas
2 handfuls of precooked lentils
1 large grated onion
1 stalk of celery, chopped
1 small bunch of parsley, chopped
1 tbsp smen (optional)
1 tbsp Himalayan Pink Salt A Spice Affair
1 tbsp Ginger Ground A Spice Affair
1.5 tsp Black Pepper Ground A Spice Affair
1 tsp Ras El Hanout Moroccan Spices A Spice Affair
1/2 tsp Turmeric Ground A Spice Affair
2 tbsp tomato paste (optional)
2 tbsp flour mixed with 1 cup of water
Lemon (optional)
INGREDIENTS
3 tbsp vegetable or olive oil
1 lb tomato puree
1 handful of precooked chickpeas
2 handfuls of precooked lentils
1 large grated onion
1 stalk of celery, chopped
1 small bunch of parsley, chopped
1 tbsp smen (optional)
1 tbsp Himalayan Pink Salt A Spice Affair
1 tbsp Ginger Ground A Spice Affair
1.5 tsp Black Pepper Ground A Spice Affair
1 tsp Ras El Hanout Moroccan Spices A Spice Affair
1/2 tsp Turmeric Ground A Spice Affair
2 tbsp tomato paste (optional)
2 tbsp flour mixed with 1 cup of water
Lemon (optional)
PREPARATION
Heat the oil in a large pot and sauté the onion, celery, parsley, salt, ginger, black pepper, Ras El Hanout, and turmeric for 5 minutes. Add the tomato puree, tomato paste (if using), chickpeas, and lentils. Mix well, then add enough water to cover the ingredients. Simmer for 15 to 20 minutes. Stir in the flour and water mixture and cook for another 10 minutes, stirring occasionally. If using smen, add it at the end and adjust seasoning. Serve with lemon wedges.
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