Chickpea Soup: Harira
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
35
Spice
47
Sweetness
55
Sourness
29
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Chickpea (dried)8 cups
Water1 large
Onion (finely chopped)3 tbsps
Unsalted Butter1 tsp
Turmeric1 tsp
Black Pepper1 tsp
Ground Cinnamon1 cup
Lentil1
SaltDirections:
1
Prepare chickpeas: Soak chickpeas in enough water to cover by 2 inches, for 8 to 12 hours, refrigerated
2
Drain chickpeas and rinse well
3
Transfer to a large saucepan and add 8 cups water
4
Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours
5
Cool chickpeas and drain, reserving cooking liquid
6
You should have about 2 1/2 cups liquid (if not, add more water)
7
Coarsely puree tomatoes in a food processor
8
Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened
9
Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes
10
Stir in tomato puree, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils
11
Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes
12
Stir in pasta and cook, stirring, until tender, about 3 minutes
13
Stir in parsley, remaining 1/3 cup cilantro, and salt to taste
14
Divide among bowls and serve