Harira Moroccan Chickpea Soup

---

A lovely, nourishing soup from morocco. there are many variations; this very tasty (and interesting one) comes from david scott's middle eastern vegetarian cookery". posted in the hope of joing the north african and middle eastern zaar tag game :-) please note that the "pint" i mention is a british pint of 20 fl oz."

---

Steps

---

Put the chickpeas , onion , olive oil , parsley , saffron and cinnamon into a large , heavy saucepan.

---

Mix well , and heat for about 4 minutes , stirring constantly.

---

Add the 5 pints of water , stir , bring to the boil , then reduce the heat , cover and simmer for about an hour , or until the chickpeas are cooked.

---

Please.

---

Add the rice , return to the boil , then reduce the heat and simmer until the rice is cooked.

---

When the rice is just cooked , beat the flour and 6 fl oz water into a smooth paste and stir it into the soup.

---

Continue cooking , stirring occasionally , for a further 15 minutes.

---

Remove the soup from the heat , add the lemon juice , then season to taste with salt and pepper.

---

If the soup is too thick for your liking , you can add more boiling water to thin it down a bit.

---

Stir in the lightly beaten eggs , and allow to stand for a few minutes until the eggs are cooked.

---

Serve hot.

---

Ingredients

---

dried garbanzo beans, onion, olive oil, fresh parsley, saffron thread, ground cinnamon, water, rice, flour, lemon, juice of, eggs, salt, pepper