This is a delicious soup, even without the moghrabieh. If you can’t find it, you can substitute pearled barley or Israeli couscous or leave it out completely.
3cupscooked chickpeasor 2 cans, drained and rinsed
8-10cupsvegetable brothor water plus bouillon
1/4cupmoghrabieh or substitutesee above
salt to taste
1/2cupchopped parsley
2tablespoonslemon juice
Instructions
Spray a large saucepan with olive oil spray and heat it (or use a non-stick skillet without oil). Add the onion, celery, and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 10 minutes. Add salt to taste.
Add the moghrabieh and cover and cook until it is tender, about 25 minutes. Check frequently to see if it is becoming dry and add broth as needed. Just before serving, stir in the parsley and lemon juice.