Vegetarian Harira (Morocco)

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Vegetarian Harira (Morocco)

 

 

4 teaspoons olive oil

1 medium brown (yellow) onion, chopped

2 garlic cloves, crushed

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1/4 teaspoon ground ginger

400 g (14 oz) can diced tomatoes

2 cups vegetable stock

400 g (14 oz) can chickpeas, drained, rinsed

400 g (14 oz) can brown lentils, drained, rinsed

1 teaspoon finely grated lemon rind

1/4 cup lemon juice

1/3 cup finely chopped fresh coriander leaves (cilantro)

 

 

1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5

minutes or until softened.

 

2. Add garlic, cumin, cayenne pepper and ginger. Cook, stirring, for 30 seconds

or until fragrant.

 

3. Add tomato, stock, chickpeas and lentils. Cover. Bring to the boil. Reduce

heat to medium-low. Simmer, covered, for 15 minutes or until slightly thickened.

 

4. Stir in lemon rind, lemon juice and coriander (cilantro). Season with pepper.

 

5. Ladle into bowls.

 

 

 

TIP: You could make this soup a day ahead to let flavours develop. Add extra

stock to soup when reheating, if necessary.

 

 

 

Serves 4.