Moroccan Vegetable Stew (Harira)

Recipe inspired by @epicurious

 Avocado oil
 1 large onion, diced
 3 stalks celery, diced
 3 large carrots, peeled and cut in rounds
 ½ tsp turmeric
 1 tsp ground cumin
 1 tsp salt
 1 tsp pepper
 1 bunch parsley, chopped
 1 bunch cilantro, chopped
 1 (15-oz) can crushed tomatoes
 7 cups chicken or vegetable stock
 1 (15-oz) can chickpeas, rinsed and drained
 1 cup green lentils, rinsed
 1 tbsp whole wheat pastry flour
 1 large egg
 2 tbsp lemon juice
 1 cup water
 Quinoa, cooked (optional, to serve in the soup. We usually do this for the kids so it's easier for them to eat since it absorbs the soupy liquid.)

1

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion begins to caramelize.

2

Add the turmeric, cumin, salt, pepper, parsley, cilantro, tomatoes, and stock, and bring to a boil. Add in the chickpeas and lentils and let simmer until cooked through, around 25 minutes.

3

In a separate bowl, whisk the flour, egg, and lemon juice into 1 cup of water. Stir into the soup. Simmer the soup about 5 minutes more and serve. (For the kids, we serve it over quinoa to make it less liquidy so they don't spill all over themselves.) Enjoy!

Ingredients

 Avocado oil
 1 large onion, diced
 3 stalks celery, diced
 3 large carrots, peeled and cut in rounds
 ½ tsp turmeric
 1 tsp ground cumin
 1 tsp salt
 1 tsp pepper
 1 bunch parsley, chopped
 1 bunch cilantro, chopped
 1 (15-oz) can crushed tomatoes
 7 cups chicken or vegetable stock
 1 (15-oz) can chickpeas, rinsed and drained
 1 cup green lentils, rinsed
 1 tbsp whole wheat pastry flour
 1 large egg
 2 tbsp lemon juice
 1 cup water
 Quinoa, cooked (optional, to serve in the soup. We usually do this for the kids so it's easier for them to eat since it absorbs the soupy liquid.)

Directions

1

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion begins to caramelize.

2

Add the turmeric, cumin, salt, pepper, parsley, cilantro, tomatoes, and stock, and bring to a boil. Add in the chickpeas and lentils and let simmer until cooked through, around 25 minutes.

3

In a separate bowl, whisk the flour, egg, and lemon juice into 1 cup of water. Stir into the soup. Simmer the soup about 5 minutes more and serve. (For the kids, we serve it over quinoa to make it less liquidy so they don't spill all over themselves.) Enjoy!

Moroccan Vegetable Stew (Harira)

Leave a Reply