Soup doesn’t get much easier to make (or more delicious!) than this harira. It’s
a new take on a traditional Moroccan dish, with a vibrant taste and color, that
will take about 30 minutes to prepare. Serve it as a starter or a warm, tasty lunch.
1 tablespoon/1/2 ounce butter
1 cup/4 ounces medium diced onion
1/2 cup/2 ounces
finely chopped celery
2 tablespoons/1/2 ounce grated ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 (15.5 ounce) can plum tomatoes
4 cups vegetable stock
2 ounces radiatori
1 (14.5 ounce) can chickpeas, drained
ounce chopped cilantro
Heat a large soup pot over medium heat.
Add the butter, onion, celery, ginger, turmeric, and cinnamon. Stir to coat with
the butter and cook until the onion and celery are softened and the spices are aromatic
(about 3 minutes).
Add the tomatoes and use a whisk to break them up.
Add the vegetable stock or water and the radiatori. Bring to a simmer and cook
until the pasta is al dente.
Stir in the chickpeas and cilantro.
Taste and adjust seasoning.
Recipe and photo credit: National Pasta Association.