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Moroccan Chickpea Harira Soup
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Can opener
  • Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup dried red lentils, rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • Juice of 1 lemon
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften.
  • Stir in the garlic, cumin, turmeric, cinnamon, and ginger. Cook for 1 minute until the spices smell fragrant.
  • Add the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  • Stir in the rinsed red lentils and chickpeas. Cover and cook for 20 minutes, stirring occasionally, until the lentils break down and thicken the soup.
  • Remove the pot from the heat. Stir in the lemon juice and chopped cilantro. Season with salt and black pepper to taste before serving.

Notes

The soup thickens as it sits, so add a splash of broth when reheating leftovers. For a milder version, reduce the ginger by half. Store cooled portions in airtight containers in the fridge for up to four days. Fresh cilantro and lemon are best added after cooking rather than during storage.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Can opener, Wooden spoon