Harira - Moroccan Lentil And Chickpea Soup

• 分量: 8

材料

4 tbsp extra-virgin olive oil

1 large onion, finely diced, about 2 cups

3 stalks celery, finely diced

2 tbsp celery leaves, chopped - not critical:

4 garlic cloves, finely chopped

1 tbsp dried ginger

1 ½ tsp black pepper

2 tsp turmeric

1 tsp toasted and ground cumin

1-2 tbsp harissa, or to taste, or use chili flakes or cayenne

½ tsp crumbled saffron

1 tsp ground cinnamon

1 litre (4 cups) diced tomato

2 litres (8 cups) vegetable or chicken stock, or use water

1 bunch parsley leaves, chopped

1 bunch cilantro, chopped

Salt to taste

1 cup brown lentils, rinsed

1 cup green lentils, rinsed

3 cups canned chickpeas, rinsed, or use 1 cup peeled dried chickpeas, soaked overnight

115 g (4 oz) angel hair pasta or vermicelli, broken into 1-inch pieces can do without or Keep.

Lemon wedges, for serving

手順

Heat olive oil in a large heavy-bottomed pot over medium-high heat.

Add onion and cook, stirring, until softened and lightly coloured, 8 to 10 minutes, 28 adding the celery after a couple of minutes.

Stir in celery leaves, garlic, ginger, pepper, turmeric, cumin, and cinnamon. Cook until fragrant, a minute or two.

Stir in the harissa, then the chickpeas, and half of the parsley and cilantro, stirring to coat in the vegetables and spices.

Add the water or stock, and bring to a simmer.

Crumble in the saffron.

Simmer for 30 minutes (or until the chickpeas are cooked it using dried soakec Simmer for 30 minutes or until the chickpeas are cooked if using dried soaked chickpeas, about 1 hour or more), then add the lentils and cook for another 20-30 minutes until the lentils are cooked.

Add the vermicelli; and simmer just until cooked.