Vegetarian harira
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Dried chickpeas; soaked overnight |
| 1 | Vegetable stock cube | |
| 1 | litre | Water |
| 1 | large | Bunc fresh coriander; chopped |
| 1 | large | Bunc fresh flat leaf parsley; chopped |
| 1 | bunch | Fresh mint; chopped |
| 200 | grams | Pumpkin |
| 200 | grams | Courgettes |
| 1 | teaspoon | Turmeric |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | Sea salt |
| 500 | grams | Tomato passata |
| 2 | Mild onions; skinned and grated | |
| 2 | tablespoons | Plain flour |
| 150 | millilitres | Cold water |
| 2 | Lemons | |
| 2 | tablespoons | Olive oil |
Directions
Drain the chick peas and put in a large pan with the vegetable stock. Bring the pan to boil, cover and simmer for 1 hour, until the chickpeas are soft.
Chop 3 tablespoons each of coriander, parsley and mint and reserve. Add cubed pumpkin and courgette (cut and seeded) and add to the stock and chickpeas. Heat some oil in a pan and sweat off the onions and spices (turmeric, cinnamon, cumin , pepper and ginger) for 8 minutes.
Add more oil and simmer the mix, add the flour and simmer for 2 minutes.
Add the chopped vegetables to the stock and chickpeas and allow to cook uncovered for 10 minutes, stirring.
Add 2-3 ladles of soup broth into the spicy onion pan, stirring constantly, which will help thicken the soup.
Add the onion mix to the soup pan, stirring gently for 2-3 minutes to get rid of the "floury" taste.
Add the fresh lemon and lime juice and the chopped fresh herbs and season well.
Serve hot.
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