Moroccan harira soup

Ingredients for 6 servings:

• 200 g chickpeas
• 150 g lentils, brown
• 1 onion(s), finely chopped
• 1 celery sliced
• 1 can tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp cinnamon powder
• 1 handful of vermicelli
• salt and pepper
• Flour for binding
• 1 ½ liters of water

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 10 hours 30 minutes

Soak the chickpeas and lentils separately overnight. Cook the soaked chickpeas until almost tender. Then add 1 1/2 liters of water, the lentils, onion, tomato paste, celery, and spices. Add the tomatoes to the soup. At the end of the cooking time, add the pasta and cook until soft. Thicken the soup slightly with flour until thickened and bring back to a boil. Adjust seasoning if necessary. The soup should not be too thick or too runny.