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Recipe

Harira

55 min • 4 to 6 servings •
John S
Hearty vegetable soup with chickpeas, potatoes, carrots, and bell peppers, garnished with lemon and parsley in a white bowl on a wooden counter.

This Spicy North African soup is often served during Ramadan, the Muslim religious festival in which followers fast during the daytime for a month.

Ready

  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) chopped tomatoes
  • 1 pound potatoes, diced
  • 1 can (14 ounces) chickpeas, drained
  • 5 cups vegetable stock
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 Tbsp grated fresh ginger
  • pinch of cayenne pepper
  • 5 strands of saffron
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp lemon juice
  • salt and ground black pepper
  • fresh lemon wedges

    • Set

  • large sauce pan
  • measuring cup

    • Go!

  • Place onions and 1 ¼ cups stock in pan.
  • Bring to boil and simmer for about 10 minutes.
  • In measuring cup mix together cinnamon, turmeric, ginger, cayenne pepper and 2 Tbsp of stock to form a paste.
  • Add to pot along with carrots, celery and remaining stock.
  • Bring to a boil, reduce heat, cover and simmer gently for about 6 minutes.
  • Add tomatoes and potatoes and continue to simmer, covered for about 20 minutes.
  • Add the saffron, chickpeas, cilantro and lemon juice.
  • Season with salt and pepper.
  • Serve with lemon wedges.

    • Recommendations

    Tip: For cinnamon, microwave cinnamon sticks for a about 15 seconds, remove (be careful it may be hot) and grate. What this does is release oils in the bark (afterall, true cinnamon is the inner bark of a Ceylon tree as opposed to Cassia a close relative which Comonly sold in the United States) for an intense flavor.

    vegan vegetarian

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