• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings


  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/2 c Chickpeas, Soaked Overnight
  • 1/2 c Lima Beans
  • 1/2 c Black Beans, Soaked
  • -Overnight
  • 1/2 c Red Kidney Beans, Soaked
  • -Overnight
  • 1/2 c Lentils
  • 1/2 c Split Peas (Yellow If
  • -Possible)
  • 1/2 c White Navy Beans, Soaked
  • -Overnight
  • 12 c Water, More If Needed
  • 1 16 Oz Can Tomatoes, Chopped
  • 1/2 ts Ginger
  • 1/2 ts Turmeric
  • 1/2 ts Cumin
  • 1/2 ts Cinnamon
  • 1/4 ts Black Pepper
  • 1 tb Lemon Juice
  • 2 tb Flour
  • 1 bn Cilantro, Chopped
  • 8 Leaves Mint, Chopped
  • Salt, To Taste
  • 1 pn Cayenne
  • 1 pn Paprika


1. Place all beans in a large pot, add the water, and bring it to a boil.
simmer for 1 1/2 hours.

2. Add the onions, tomatoes with their juice, ginger, turmeric, cumin,
cinnamon, black pepper, and lemon juice. Stir well, cover the pot, and
bring the soup to a second boil. Reduce the heat to low-medium and simmer
the soup for another hour.

3. Add the salt and more water if necessary. Dissolve the flour in a
quarter cup of cold water and make a paste. Add a few tablespoons of the
hot soup, mix thoroughly, and pour into the soup. Stir vigorously and
continually so that the soup gradually thicken but without any lumps.

4. Add the cilantro and mint, cayenne pepper and paprika. Stir well and
cook over low heat for 15 to 20 minutes. Serve hot.

NOTES : This is the original fragrant soup from ancient Morocco. There, it
is traditionally served during the 30-day Ramadan fast just before sunset,
when the daily fast is broken once to strengthen the faster for the next
day's fast.

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