Harira (Moroccan Chickpea Soup)
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
- 1/4 cup/1/8
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.
Reprinted with permission from the National Pasta Association.