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Harira (Moroccan Chickpea Soup)
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Brief Description
Chickpeas and lentils with tomatoes, vegetables, and Moroccan seasonings.
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Main Ingredient
chickpeas
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 120 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
We love soup and eat it at least once a week in the cooler months.
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Posted By: ebregman
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Posted On: Jan 15, 2016
Number of Servings:
Ingredients:
- 1 1/2 cups - dried chickpeas
- 8 cups - water
- 29 ounces - can crushed tomatoes
- 1 - large onion finely chopped
- 1 stalks - small celery finely chopped
- 3 tablespoons - unsalted butter
- 1 teaspoons - turmeric
- 1 teaspoons - pepper
- 1/2 teaspoons - cinnamon
- 2/3 cups - cilantro minced
- 4 cups - vegetable or chicken broth
- 1 cups - lentils
- 2 ounces - cappellini or other fine noodle broken
- 1/2 cups - fresh parsley minced
Directions:
Prepare chickpeas: Soak chickpeas in water to cover by 2 inches for 8-12 hours. Drain and rinse.
Transfer to a large saucepan and add 8 cups water; bring to a boil, then reduce heat and simmer, uncovered, until tender (1-1/4 to 1-1/2 hours). Cool and drain, reserving cooking liquid. (You should have 2-1/2 cups; if not, add more water).
Cook onion and celery in butter in a large stock pot over medium-low heat, stirring occasionally, until softened. Add turmeric, pepper and cinnamon, cooking 3 minutes.
Stir in tomatoes, 1/3 cilantro, chickpeas with reserved liquid, vegetable broth and lentils. Bring to a boil, then reduce heat and simmer, uncovered, for 35 minutes.
Stir in pasta, cooing and stirring until tender, about 3 minutes. Stir in remaining cilantro and parsley; salt to taste.
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