Moroccan Chrira

This soup is the ultimate moroccan comfort food, a big warm hug in a bowl. Its the kind of hearty meal you want to eat all winter long. The kind that will make you feel the warmth of home instantly.

Dont be intimidated by the long list of ingredients. It all happens in 1 pot!

• 2 marrow bones

• 3 carrots, diced

• 2 celery stalks, diced

• 1 onion, diced

• 2 garlic cloves, minced

• 1 1/2 cup dried chickpeas, soaked overnight (or 1 can chickpeas washed and drained)

• 1 large tomato, diced

• 3 tbsp tomato paste

• 800ml tomato sauce

• 1/2 lemon juiced

• 32 oz beef broth

• 2L boiling water, divided

• 2 tsp paprika

• 2 tsp turmeric

• 1/2 tsp black pepper

• 1/2 tsp cinnamon (optional)

• 1 tbsp salt

• 1 tsp sugar

• 1 cup lentils

• 400g Vermicelli/orzo (or small pasta of choice)

• 1 cup flour, diluted in 2 cups water

DIRECTIONS:

1. Heat a large 6 quarts pot at high heat. Add oil and brown marrow on both sides. Remove and set aside.

2. Lower heat to medium. Add onion, celery, carrot to the pot and saute until onion is translucent, a few minutes.

3. Add garlic, chickpeas and tomato. Saute for a few minutes until vegetables start to soften.

4. Add tomato paste, tomato sauce, lemon, broth, 1 L water. Return marrow bones to the pot. Bring everything to a boil then lower heat to a simmer.

5. Add all spices and cilantro. Simmer for about 10 minutes. Add lentils. Add remaining water.

6. Thicken the soup using the flour and water mixture. Use as much or as little as needed. (Add and mix until desired thickness is reached)

7. Cover the pot and simmer for 1 hour.

8. Add vermicelli/orzo and cover the pot for another 15 minutes.

9. Turn off the heat and dig in!!

Enjoy,

Guila