Vegetable harira soup
Traditionally harira is a Moroccan soup of lamb, vegetables and pulses, popularly served to break the fast of Ramadan.
- 2 hrs cooking
- Serves 6
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Ingredients
Vegetable harira soup
- 1 cup (200g) dried chickpeas (garbanzo beans)
- 2 kilogram ripe tomatoes
- 2 tablespoon olive oil
- 2 onions (340g), chopped coarsely
- 2 sticks celery (300g), trimmed, chopped coarsely
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1.25 litre (5 cups) water
- 1 cup (200g) french-style green lentils
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup coarsely chopped fresh coriander
Method
Vegetable harira soup
- 1Soak chickpeas overnight in a medium bowl of cold water. Drain; rinse well.
- 2Soak saffron in a small bowl with 1 tablespoon water.
- 3Cut a shallow cross in the base of tomatoes; place in a large bowl. Cover with boiling water, stand for 30 seconds; drain. Remove skins and discard; purée flesh in a blender.
- 4Heat oil in a large saucepan over medium heat; cook onion, celery, ground spices and saffron with soaking liquid, stirring for 5 minutes or until vegetables have softened. Add puréed tomatoes, the water and chickpeas; bring to the boil. Skim off any scum that rises to the surface. Reduce heat to low; simmer, partially covered, for 45 minutes. Add lentils; simmer, partially covered for 45 minutes or until lentils and chickpeas are tender. Season with salt.
- 5Stir half the herbs through soup. Divide soup among bowls; serve topped with remaining herbs.
Notes
You will need to start this recipe the day before.
