Ramadan Soup Recipe

In spite of the focus on fasting, food plays a key role in Ramadan, when the fast is broken, at the evening meal. (http://blog.washingtonpost.com/)
Often, this delicious soup includes meat and is offered to break the sunrise-to-dusk fasting period during the month of Ramadan. The soup's strong flavors, protein, and sweet seasonings translate into a tasty vegetarian meal with chickpeas and lima beans.

2 teaspoons olive oil
1/2 cup chopped white onion
2 cloves garlic, peeled and crushed
1/2 cup chopped celery
32 ounces canned crushed tomatoes in juice
4 cups chicken stock
1/2 cup garbanzo beans
1/4 cup lentils
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 cup vermicelli, broken into 2 inch pieces
2 tablespoons flour
2 teaspoons lemon juice
2 tablespoons fresh cilantro leaves, stems removed
2 tablespoons fresh Italian parsley, stems removed

1. In a medium stockpot, heat olive oil until sizzling.
2. Add the onion, garlic and celery, cooking until translucent.
3. Add tomatoes, chicken stock, garbanzo beans, lentils, black pepper, cinnamon cumin and turmeric to the stockpot.
4. Cook over low heat for 40 minutes, or until the garbanzo beans and lentils become tender.
5. Add the vermicelli to the soup.
6. Mix flour with lemon juice and form into a paste.
7. Add flour paste gradually to the soup until the soup thickens.
8.Simmer for an additional 3 minutes. Stir in cilantro and Italian parsley. (http://www.cdkitchen.com/)

http://www.cdkitchen.com/recipes/recipetemplate.php?scale=4&mid=35581
http://blog.washingtonpost.com/mighty-appetite/2006/09/ramadan_soup_for_everyone.html