Ingredients
2 Tablespoons butter
1 stalk celery, chopped
2 onions, chopped
1 15oz. can chickpeas
1 15oz. crushed tomatoes
1/4 teaspoon turmeric
1 teaspoon ginger
1/2 teaspoon cinnamon
1 Tb. tomato
1 Tb. salt
1/3 cup rice
2 Tablespoons flour mixed to paste with 1/2 cup water
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 Tablespoons lemon juice
1 large lemon, cut in 6 wedges
1/2 lb. lean lamb cut into small pieces (optional)
Preparation
Melt butter in large saucepan and gently saute celery and onions for 3-4 minutes.
If using lamb, add next and brown it.
Add chickpeas to find more about chickpeas and their liquid, tomatoes, turmeric , ginger , cinnamon, tomato , salt , and 2 quarts of water.
Bring to boil, simmer for 10 minutes.
Add rice.
Simmer for 15 minutes or until rice becomes tender.
Add some of hot liquid to flour paste and stir till smooth.
Pour this mixture into the soup and bring to a simmer again.
Cook for another 15 minutes. Add parsley, cilantro, and lemon juice.
Adjust salt to find more about salt seasoning and serve with lemon wedges.
