Rahma's Moroccan Harira Soup

• 1 medium onion, pureed
• 5 medium tomatoes, peeled and pureed
• 2 tablespoons parsley
• 2 tablespoons cilantro
• 4 tablespoons celery
• 1 cup chickpeas, soaked overnight
• 1 cup lentils, soaked overnight
• 5 boneless beef cubes or 5 chicken livers or 5 chicken gizzards
• 4 chicken bouillon cubes or 4 beef bouillon cubes, depending on what type of meat you used
• 1 tablespoon butter
• 1 -1 12 liter water
• 12 tablespoon black pepper
• 12 tablespoon ginger
• 1 cinnamon stick
• 12 tablespoon turmeric
• 6 ounces tomato paste
• 1 cup vermicelli, you can also do 1/2 cup Vermicelli Pasta and 1/2 cup rice
• salt and pepper

1. Add all ingredients and bring to a boil, then allow to simmer for a few hours.
2. Check the chickpeas to make sure they are soft.
3. Make a thickener by mixing 1 cup water and 1/2 cup flour then slowly pouring into soup.
4. To finish the soup crack one egg and mix into the soup!
5. Serve and enjoy!

onion, tomatoes, parsley, cilantro, celery, chickpeas, lentils, beef, chicken bouillon, butter, water, black pepper, ginger, cinnamon, turmeric, tomato paste, vermicelli, salt

Taken from www.food.com/recipe/rahmas-moroccan-harira-soup-503718 (may not work)