Time to spice things up in your kitchen. This week on your menu is Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, & Lemon (Harira).
14 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled & cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight & cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)
Heat the oil in a large skillet over medium heat & sauté the onion, celery, & carrots until the onion turns translucent & 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 & cilantro, tomatoes, & the stock or water & bring to a boil. If using the soaked chickpeas, drain them & add to the pot.
Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt & a teaspoon of pepper & continue simmering until the chickpeas & lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering & add with the lentils.
Whisk the flour, egg, & lemon juice into 2 cups (470 ml) of water. Stir into the soup.
Simmer the soup about 5 minutes more & serve, sprinkled with the remaining cilantro & parsley. & don’t forget to have some extra harissa in a plate on the side.
