Instructions: 1. Place all beans in a large pot, add the water, and bring it to a boil.

simmer for 1 1/2 hours.

2. Add the onions, tomatoes with their juice, ginger, turmeric, cumin, cinnamon, black pepper, and lemon juice. Stir well, cover the pot, and bring the soup to a second boil. Reduce the heat to low-medium and simmer the soup for another hour.

3. Add the salt and more water if necessary. Dissolve the flour in a quarter cup of cold water and make a paste. Add a few tablespoons of the hot soup, mix thoroughly, and pour into the soup. Stir vigorously and continually so that the soup gradually thicken but without any lumps.

4. Add the cilantro and mint, cayenne pepper and paprika. Stir well and cook over low heat for 15 to 20 minutes. Serve hot.

NOTES : This is the original fragrant soup from ancient Morocco. There, it is traditionally served during the 30-day Ramadan fast just before sunset, when the daily fast is broken once to strengthen the faster for the next days fast.

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