Ingredients:

• 1 tbsp (15 mL) olive oil + 2 tbsp (30 mL)

• salt and pepper to taste

• 500 g ground beef

• 2 onions, chopped

• 2 stalks celery, diced

• 3 cloves garlic, chopped

• 1/4 cup (60 mL) chopped fresh parsley (or coriander) + 1/4 cup (60 mL) garnish

• 1 tsp (5 mL) cinnamon

• 1/2 tsp (2.5 mL) turmeric

• 1/4 tsp (1.25 mL) cayenne pepper

• 1 tsp (5 mL) paprika

• 1 1/2 tsp (7.5 mL) ground coriander

• 1 tsp (5 mL) salt

• 1 can (796 mL) whole San Marzano tomatoes

• 7 cups (1.75 L) chicken broth

• 1/4 cup (60 mL) rice

• 1 cup (250 mL) dried red lentils, well rinsed and drained

• 2 cans (398 mL) chickpeas, well rinsed and drained

• Juice of 1 lime

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Preparation:

• In a large pot, over high heat, brown ground beef in oil until it has lost its pink color. Set aside on a plate.

• Add remaining oil and sauté onions and celery for 5 minutes.

• Add garlic, parsley, cinnamon, turmeric, cayenne pepper, paprika, ground coriander and salt. Mix well and cook for 1 minute more.

• Add the tomatoes, breaking them up with a wooden spoon.

• Pour in the broth and add the rice. Return the ground beef to the pot and simmer for 20 minutes. Add lentils and chickpeas and cook for another 10 minutes or until lentils are tender. Add lime juice and stir well.

• Adjust seasoning, serve in bowls and garnish with parsley.