HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- 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.
SPICY NORTH AFRICAN VEGETABLE SOUP WITH CHICKPEAS
Number Of Ingredients 14
Steps:
- 1. Bring the water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce the heat to medium-low, cover, and simmer 10 to 15 minutes, or until the cinnamon stick uncurls. 2. While the chickpeas simmer, heat the oil in a mediumsized skillet over medium heat. Add the garlic, chili flakes, onions, and carrots, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften. 3. When the cinnamon stick uncurls, transfer the sautéed vegetables to the stockpot along with the sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes, or until the sweet potatoes and cauliflower are tender. 4. Add the mustard greens and continue to simmer 2 to 3 minutes, or until bright green. Stir in the basil and salt. Adjust the seasonings, if desired. 5. Ladle the hot soup into bowls and serve.
Nutrition Facts : Nutritional Facts Serves
NORTH AFRICAN VEGETABLE SOUP
Make and share this North African Vegetable Soup recipe from Food.com.
Provided by MsBindy
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a soup pot, saute the onions and celery in the oil until onions are translucent.
- Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
- Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
- Add the zucchini and vermicelli and simmer for about 5 minutes longer.
- Mix in the chick peas, lemon juice, and salt and pepper.
- Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
Nutrition Facts : Calories 172.3, Fat 7.6, SaturatedFat 1, Sodium 252.9, Carbohydrate 24.1, Fiber 4.7, Sugar 5.6, Protein 4.2
NORTH AFRICAN VEGETABLE SOUP WITH CHICKPEAS
Feel free to experiment with your own combinations of vegetables and spices in this. I like it with the quantities as described below, but this is an easy-to-tweak recipe, and it's fun to play with different flavors. Get creative!
Provided by MarissaB
Categories Beans
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce heat to medium-low, cover. Simmer 10 to 15 minutes or until cinnamon stick uncurls.
- While chickpeas simmer, heat oil in medium skillet over medium heat. Add garlic, chili, onions, and carrots. Saute, stirring occasionally for 5 minutes, or until onions begin to soften.
- When the cinnamon stick uncurls, transfer sauteed vegetables to the stockpot along with sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes or until sweet potatoes and cauliflower are tender.
- Add the mustard greens and continue to simmer for 2 to 3 minutes or until bright green. Stir in the basil and salt. Adjust the seasonings if desired.
- Ladle hot soup into bowls and serve.
Nutrition Facts : Calories 201.1, Fat 3.4, SaturatedFat 0.5, Sodium 688.7, Carbohydrate 37.7, Fiber 8, Sugar 5.2, Protein 6.9
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