HARIRA SOUP

I found this in a Costco flyer!! Art gave it an A+, and even better, you can make it on a weeknight! This recipe can be made either vegetarian or vegan by omitting the chicken and replacing the yogurt as needed.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 onion, diced

• 2 celery ribs, finely chopped

• 4 garlic cloves, chopped

• 1 ½ teaspoon ground ginger

• 1/2 teaspoon black pepper

• 1/2 teaspoon turmeric

• 2 teaspoons cumin

• 1 teaspoon smoked paprika

• ¼ teaspoon cayenne pepper

• 6 cups vegetable broth

• 28 oz can of whole or crushed tomatoes (I used whole tomatoes and broke them up as they cooked)

• 1/4 teaspoon of ground cinnamon

• A pinch of saffron

• 1 to 2 teaspoons of sea salt

• ½ cup of dry red lentils

• 1/2 cup of dry brown lentils (For some reason, I only had red lentils, so I just used a cup of that)

• 1/2 cup of cilantro, chopped and divided into two halves

• 1/2 cup of parsley, chopped and divided into two halves

• 15 oz can of chickpeas

• 4 oz of spaghetti, broken into one-inch pieces

• 2 teaspoons of honey

• Optional - 4 chicken thighs, baked or poached then cut up into bite-sized pieces

• Lemon wedges or yogurt, for serving - optional 

Prep

1. In a Dutch oven, heat the olive oil, then sauté the onions for 5 minutes

2. Add the garlic, celery, ginger, black pepper, turmeric, cumin, paprika, and cayenne pepper. Mix for one minute. 

3. Add broth, tomatoes, cinnamon, saffron, half the cilantro, and half the parsley.

4. Simmer and cover the pot with a vented lid and cook for 30 minutes. 

5. Cook your chicken now, if using.

6. Add the chickpeas and pasta and cook for 5 - 10 minutes or until the pasta is done.

7. Mix in the honey and the remaining cilantro and parsley. Add your cooked chicken.

8. Serve with yogurt or lemon wedges.  

   Enjoy!