250 grams of mutton

Tomatoes 1 to 2 (depending on size)

Half a green pepper

Half an onion

Chickpea half bowl

Half a bowl of celery leaves

A handful of spaghetti (broken)

2 tablespoons glycerin

2 tablespoons ketchup

Turmeric powder 1 teaspoon

Ginger powder 1 teaspoon

A little cinnamon powder.

Proper amount of salt

Appropriate amount of black pepper

Appropriate amount of thyme and other herbs

The practice of Moroccan soup

Soak chickpeas in clear water for about 2 hours. Dice mutton, tomato, green pepper and onion, and cut celery leaves into small pieces. Diced mutton can wash away blood.

Add glycerol to the pot and heat it. Add diced mutton and stir-fry until cooked. Add chopped green onion and stir-fry until fragrant. Add chickpeas and stir well.

Add plenty of water to the pot, bring to a boil, and simmer 1.5-2 hours until the chickpeas are soft and the soup is thick.

Add tomatoes, green peppers, tomato sauce and all kinds of flour, and continue to stew until the soup is thicker.

Add the chopped spaghetti and celery leaves 10 minutes before taking out the pan, stir carefully to avoid sticking to the pan, and take out the pan after the spaghetti is soft and rotten.