Harira

30 mins
Serves 1
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Directions

  1. 1In a food processor, puree the tomatoes and white onion until a slurry consistency is achieved; set aside.
  2. 2Heat the olive oil over medium heat. Add the spices and toast for about 30 seconds.
  3. 3Stir in the tomato slurry, chickpeas, dry lentils, cilantro, parsley, salt, and 2 cups of water; let simmer for 20 minutes or until the lentils are cooked through. Stir every 5 minutes.
  4. 4Bloom saffron threads in 1/2 cup of hot water.
  5. 5Stir in the vermicelli, tomato paste mixture, and saffron water; let simmer for 5 minutes.
  6. 6Stir in the flour slurry to thicken the soup. Add lemon juice. Taste and adjust seasoning.
  7. 7Serve with spicy harissa, fresh lemon, and cracked pepper.

Ingredients

  • 1 14 oz can diced tomatoes
  • 0.5 large white onion
  • 2 tbsp olive oil
  • 1 can chickpeas or white beans
  • 2 tbsp cilantro
  • 2 tbsp parsley
  • 2 cups water
  • 0.5 tbsp sea salt
  • 1 tsp pepper
  • 0.5 tsp cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp turmeric
  • 0.5 tsp saffron
  • 1 cup dry red lentils
  • 2 tbsp tomato paste
  • 2 cups water
  • 4 oz vermicelli noodles
  • 0.25 cup flour
  • 1 cup water
  • 1 lemon

Equipment

food processorknifecutting boardpotwooden spoon