Harira Soup

Name: Harira Soup
Ingredients: 1 can (14oz) diced tomatoes; 0.5 large white onion (diced); 2 tbsp olive oil; 1 can chickpeas or white beans (juice included); 2 tbsp cilantro; 2 tbsp parsley; 2 cup water; 0.5 tbsp sea salt; 1 tsp pepper; 0.5 tsp cinnamon; 1 tsp ground ginger; 0.25 tsp turmeric; 0.5 tsp saffron; 1 cup dry red lentils (rinsed); 2 tbsp tomato paste (mixed with 2 cups of water); 4 oz vermicelli noodles (broken into 3inch pieces); 0.25 cup flour (mixed with 1 cup water); 1 cup lemon juice

This tomato-legume-based soup from Morocco is a staple, often being eaten during ramadan to break fast after the sun set.

Ingredients

Tomato Slurry

Soup

Directions

1
In a food processor, puree the tomatoes and white onion until a slurry consistency comes to fruition; set aside.
2
Heat the olive oil over medium heat. Add your spices and toast them for about 30 seconds.
3
Stir in the tomato slurry, chickpeas, dry lentils, cilantro, parsley, salt, and 2 cups of water; let simmer for 20 mins or until the lentils are cooked through. Stir every 5 minutes.
4
Bloom saffron threads in 1/2 cup of hot water.
5
Stir in the vermicelli, tomato paste mixture and saffron water; let simmer for 5 minutes.
6
Stir in flour slurry to thicken the soup. Add lemon juice. Taste and adjust seasoning.
7
Serve with spicy harissa, fresh lemon, and cracked pepper

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