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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Traditionally, this satisfying soup includes meat and is offered to break the sunrise-to-dusk fasting period during the month of Ramadan, the Muslim holiday. Harira's hearty, rich flavors, abundant protein, and sultry seasonings translate well into a vegetarian interpretation with chickpeas and lima beans. Serve with Moroccan Country Bread, a salad, and fresh dates for dessert. Ingredients:
2 cups water |
2 cups organic vegetable broth (such as emeril's) |
1 3/4 cups diced yellow onion |
1/2 cup dried lentils |
1/2 cup organic no-salt-added tomato puree (such as muir glen) |
3/4 teaspoon kosher salt |
1/4 teaspoon saffron threads, crushed |
1/8 teaspoon freshly ground black pepper |
1/2 cup frozen lima beans, thawed |
1/3 cup finely chopped celery |
1/4 cup coarsely chopped fresh cilantro |
1/4 cup coarsely chopped fresh parsley |
1 teaspoon tomato paste |
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained |
8 lemon wedges |
Directions:
1. Place first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Serve with lemon wedges.
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