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Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon (Harira)

Joan Nathan
  • minutes
  • Serves 8

INGREDIENTS

1

(15-ounce/425-gram) can tomatoes

3

Carrots, large

3

stalks Celery

1 cup

Chickpeas, dried

1

bunch Cilantro

1 cup

Green lentils

1/2 tsp

Harissa or dried red chile flakes

2

Lemons (about 1/4 cup), Juice of

1

Onion, diced (about 2 cups), large

1

bunch Parsley

1

Egg, large

7 cups

Chicken or vegetable stock

2 tbsp

All-purpose unbleached flour

1 tsp

Black pepper, freshly ground

1

Salt

1/2 tsp

Turmeric, ground

4 tbsp

Olive oil

1 tsp

Cumin, ground