Thanks to Karen at Back Road Journal for this tasty recipe! backroadjournal.wordpress.com
As we have been doing some travelling I had not tried this before returning home. Fortunately, another friend told me I could find harissa at a store near her! I was concerned that we had run out of lentils when I went to make it, but was equally happy with using pearl barley. I don’t think I would do this with rice, but that is my bias!
By the way, harissa is a paste composed of several spices. It is found in a small jar in the imported foods section of some grocery stores. If you have a Middle Eastern market near you check it out. It is spicy! Be sure to check Karen’s blog for other wonderful recipes and happenings in her life in New England!
Harira, A Moroccan Chickpea And Lentil Soup
- 1 Tbsp. olive oil
- 1 onion chopped
- 1 carrot, diced
- 3 garlic cloves, minced
- 1 tsp. grated ginger
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. cinnamon
- 1/2 tsp. turmeric
- pinch of saffron (optional)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3/4 c. lentils or pearl barley
- 1 c. cooked chickpeas (if canned, rinsed)
- 2 c. stock (vegetable or chicken) Choosing vegetable broth would make this began I believe
- 1 15 oz. can diced tomatoes
- 1 c. water or additional stock
- 1 Tbsp. chopped parsley
- 1 Tbsp. chopped cilantro, plus additional for garnish
- 1 Tbsp. fresh lemon juice
- 1 tsp. or to taste harissa (optional)
- lemon slices or wedges to serve alongside
Heat the oil in a pot over medium heat, add the onion and carrot and cook until soft. Add the garlic and ginger and cook for an additional minute. Add the spices and cook until fragrant. Add the lentils, chickpeas, stock, tomatoes and water, stir and cook until the lentils are tender, about 30 minutes. Add the parsley, cilantro, lemon juice, and harissa and simmer for a few minutes. Taste for additional seasoning. Ladle into bowls, garnish with cilantro and a lemon slice.
Buen provecho...2022 