Spiced Moroccan Vegetable Soup (Harira)

Perfect for a cold, rainy San Francisco winter night.

Contributor: Anita Marquardt

Yields 8-10 servings

• 4 tablespoons olive oil
• 1 large onion, diced (about 2 cups)
• 3 stalks celery, diced (about 1 1/2 cups)
• 3 large carrots, peeled and cut in rounds
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 to 1 teaspoon harissa or diced red chili flakes, plus more for serving
• Salt to taste
• 1 bunch parsley, chopped (about 1 1/2 cups)
• 1 bunch cilantro, chopped (about 1 1/2 cups)
• 1 (15 ounce) can of tomatoes, crushed or 2 cups tomato sauce
• 9 cups chicken or vegetable stock
• 1 cup dried chickpeas, soaked overnight and cooked or 1 (15 ounce) can chickpeas, drained
• 1 cup green lentils
• 1 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose unbleached flour
• 1 large egg
• Juice of 2 lemons (about 1/4 cup)

• Heat the oil in a large skillet over medium heat.
• Sauté the onion, celery, and carrots until the onion turns translucent and begin to brown. About 5-10 minutes.
• Add the turmeric, cumin, harissa or chili flakes, 1 teaspoon of salt, 1 cup of parsley, 1 cup of cilantro, tomatoes, and 7 cups of stock. Bring to a boil.
• If using the soaked chickpeas, drain them and add chickpeas to the pot and simmer uncovered for 25 minutes.
• If using canned chickpeas, omit the 25 minutes of simmering and add into pot with lentils.
• Add the lentils, another teaspoon of salt and a teaspoon of pepper.
• Continue simmering until the chickpeas and lentils are cooked, about 20 minutes.
• Whisk the flour, egg and lemon juice into 2 cups of chicken or vegetable stock.
• Stir flour, egg and lemon juice with stock into the soup
• Simmer the soup about 5 minutes more and serve
• Sprinkle remaining cilantro and parsley on top

Recipe by Joan Nathan found on epicurious.com




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