This Moroccan soup recipe is from the OnSugar blog Sophie's Sweeties.
This weekend I wanted to cook something that I hadn't made before, and Moosewood's recipe for Harira definitely fit the bill. Harira is a North African stew that's served for dinner during Ramadan to break the daytime fast. The mix of spices in this recipe make for an aromatic and vibrant bowl of stew. Some grocery stores sell spices in bulk so that you can buy only as much as you'll need for your recipe.
See the recipe when you read more.
1 C chopped onions
4 C veggie stock
1 t ground cinnamon
1 t turmeric
1 T grated fresh ginger root
1/8 t cayenne
1 C peeled and diced carrots
1/2 C diced celery
1 C undrained canned tomatoes, chopped
1 1/2 C diced potatoes (I used white yam)
pinch of saffron (expensive but worth every penny)
1 C cooked lentils (I used canned lentils)
1 C drained cooked chickpeas
1 to 2 T chopped fresh cilantro
1 T lemon juice
salt and pepper
lemon wedges and green onion as garnish
Simmer the onions in 1 cup of the veggie stock for 10 minutes in a covered soup pot. In a separate bowl mix together the cinnamon, turmeric, ginger and cayenne. Add 3 T of the hot liquid to the bowl of spices to form a paste. Stir this paste into the pot along with the carrots, celery, and remaining 3 C veggie stock. Bring to a boil, then lower the heat, cover, and simmer for 5 minutes. Add the tomatoes and potatoes (or yam) and continue to cook, covered for 20 minutes. Crumble in the saffron. Stir in the lentils, chickpeas, cilantro, lemon juice, salt and pepper. Garnish each serving with a lemon wedge and and sliced green onions.
* Each 9-oz. serving has186 calories, 9 g protein, 1.6 g fat, 36.5 g carbs, no cholesterol, 130 mg sodium, and 8 g fiber.