Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon)
Epicurious.com
Epicurious.com
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Ingredients

  • 4 tablespoons olive oil
  • 11 large onion, diced (about 2 cups)
  • 13 stalks celery, diced (about 1 1/2 cups)
  • 13 large carrots, peeled and cut in rounds
  • 11/2 teaspoon ground turmeric
  • 11 teaspoon ground cumin
  • 11/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
  • 1 Salt to taste
  • 11 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
  • 11 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
  • 11 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
  • 17 cups (1 2/3 liters) chicken or vegetable stock
  • 11 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
  • 11 cup (370 grams) green lentils
  • 11 teaspoon freshly ground black pepper
  • 12 tablespoons all-purpose unbleached flour
  • 11 large egg
  • 1 Juice of 2 lemons (about 1/4 cup)
  • 14 tablespoons olive oil1 large onion, diced (about 2 cups)3 stalks celery, diced (about 1 1/2 cups)3 large carrots, peeled and cut in rounds1/2 teaspoon ground turmeric1 teaspoon ground cumin1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for servingSalt to taste1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce7 cups (1 2/3 liters) chicken or vegetable stock1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained1 cup (370 grams) green lentils1 teaspoon freshly ground black pepper2 tablespoons all-purpose unbleached flour1 large eggJuice of 2 lemons (about 1/4 cup)Preparation Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils. Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don’t forget to have some extra harissa in a plate on the side. NoteThis, like most soups, is such a flexible recipe. Whereas Meme adds chicken and noodles to her broth, I prefer to serve it as is. But sometimes I replace all or some of the lentils with whole grains. If using whole farro, barley, freekeh, or wheat berries, put them in with the chickpeas, as they take about 40 minutes to an hour to cook. But do keep in mind that pearled farro and barley as well as cracked freekeh take about 25 minutes to cook. Excerpted from King Solomon's Table: A Culinary Exploration of Jewish Cooking From Around the World by Joan Nathan. Copyright © 2017 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.

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