I had some leftover chickpeas that I wanted to use up in a soup. Morocco came to mind so I looked through some cookbooks and online for a recipe. Harira came up in both my books and online. This soup is usually made with meat but I didn't want to make a soup with meat in it today, so I came up with my own version of Harira.
1 tablespoon olive oil
1/2 cup onion, diced
1/2 cup carrot, diced
1/3 cup celery, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
pinch of saffron threads, crushed
1/2 teaspoon black pepper
1/2 teaspoon salt
28oz can diced tomatoes, with juice
2 cups chicken or vegetable broth
2 cups water
1 cup canned chickpeas, rinsed, drained
1/4 cup dried lentils
1/5 cup fresh cilantro or parsley, chopped
45g (1/2 cup) broken up whole wheat spaghetti
In a large nonstick pot, sautee onion, carrot and celery in olive oil until lightly brown. Add garlic and continue to cook for another 2 minutes. Add spices and stir well. Add tomatoes with juice, broth, water, chickpeas and lentils. Simmer on medium heat partially covered until lentils are almost cooked through. About 30 minutes. Stir in parsley and pasta and cook another 10 minutes or until noodles are cooked.
Tip: 110 calories per serving.
- harira - moroccan tomato, lentil and chickpea soup -