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Harira is the soup Moroccan families break the fast with, and this is the vegetable version: onion, celery and carrot softened with turmeric and cumin, then chickpeas, crushed tomatoes and a great deal of fresh parsley and cilantro.
The flour, egg and lemon whisked into water at the end is what thickens it. Stir it in slowly with the soup barely simmering, or the egg scrambles instead of binding.
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.)
1Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion begins to caramelize.
2Add 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.
3In 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
1Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion begins to caramelize.
2Add 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.
3In 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)
