👨‍🍳 作り方

1. 1

   If using dried chickpeas, ensure they have been soaked overnight and are tender. If using canned, rinse them well.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed meat and brown it on all sides. Remove the meat and set aside.

3. 3

   Add the chopped onions to the pot and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Stir in the turmeric, cumin, paprika, cinnamon stick, salt, and pepper. Cook for 1 minute until fragrant.

5. 5

   Add the crushed tomatoes, chopped celery, half of the chopped cilantro, and half of the chopped parsley to the pot. Stir well.

6. 6

   Return the browned meat to the pot. Add the soaked chickpeas and rinsed lentils.

7. 7

   Pour in the water or beef broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the meat is tender and the legumes are cooked through.

8. 8

   Remove the cinnamon stick. Taste and adjust seasonings as needed.

9. 9

   Just before serving, stir in the remaining chopped cilantro and parsley.

10. 10

    Serve hot, with lemon wedges on the side for squeezing into the soup.