Ingredients
125 ml(½ cup) olive oil
1 tbspfresh ginger, finely chopped
4garlic cloves, crushed
2onions, diced
2bay leaves
2sticks celery, diced
1 litrevegetable stock
200 gchickpeas, soaked overnight
200 gdried brown lentils
pinch saffron threads
1 tbspsaffron colouring
1 tbspsweet paprika
½red chilli, finely diced
1 tbspground cumin
salt, to taste
pepper, to taste
5 tbspplain flour
juice of 1 lemon
800 gcrushed canned tomatoes
1bunch flat leaf parsley, chopped
1bunch coriander, chopped
150 gvermicelli pasta
croutons or hot crusty bread, to serve
fresh dates, to serve
Instructions
Soaking time: overnight
You'll need to start this recipe 1 day ahead.
Heat oil in a large pot and fry the ginger, garlic, onions, bay leaves and celery until they soften.
Add 2 cups of stock and chickpeas and bring to the boil. Reduce the heat and simmer for 20 minutes.
Add the lentils, saffron threads and colouring, sweet paprika, chilli, cumin, salt, pepper and the remaining stock. Bring to the boil and simmer for 5 minutes.
In a heatproof bowl, gradually mix 2 cups of water with flour and add lemon juice and tomatoes. Place the bowl over the steaming pot, stirring constantly until the mixture thickens.
Add the parsley and coriander to the bowl, then add the mixture to the soup, stirring constantly.
Simmer for 30 minutes, stirring occasionally. Add vermicelli and simmer for a further 5 minutes.
Garnish with coriander and serve with croutons or hot crusty bread.
Serve with dates on the side.
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.