Name: Vegetable harira soup
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 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

Ingredients

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

1.Soak chickpeas overnight in a medium bowl of cold water. Drain; rinse well.

2. Soak saffron in a small bowl with 1 tablespoon water.

3.Cut 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.

4.Heat 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.

5.Stir half the herbs through soup. Divide soup among bowls; serve topped with remaining herbs.

You will need to start this recipe the day before.
Note

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