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Amarante
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Thu, Apr 30 2020, 11:22 am
Notes are from America's Test Kitchen/Cook's Illustrated.
Very good - can be made in large quantities and then easily reheated when needed and beans are an inexpensive source of protein.
Canned vegetable broth isn't that tasty so I make it myself and use vegetables that would otherwise have gone to waste. The leftovers or the stuff that is on the verge of going bad goes into the freezer until I have enough to make the vegetable broth which can then be frozen and used as necessary
Moroccan Lentil and Chickpea Soup (Harira)
Excerpt From: America's Test Kitchen. “Beans 20 Ways.” Apple Books.
WHY THIS RECIPE WORKS
We streamlined the ingredient list and technique of this classic Moroccan soup to deliver all the bold North African flavors you’d expect from harira in just a fraction of the time. Using canned chickpeas rather than dried saved about 2 hours of cooking time, and paring down the number of spices to a key five made it a dish most people can prepare without a special trip to the market. Finishing the dish with fresh lemon juice helped focus all the flavors.
SERVES 6 TO 8
For a vegetarian version, substitute vegetable broth for the chicken broth and water. We like to garnish this soup with a small amount of harissa, a fiery North African chili paste, which is available at some supermarkets. Our favorite extra-virgin olive oils are Bertolli Extra Virgin Olive Oil, Original,
Rich Taste and California Olive Ranch Destination Series Everyday Extra Virgin Olive Oil.
⅓ cup extra-virgin olive oil
1 large onion, chopped fine
2 celery ribs, chopped fine
5 garlic cloves, minced
1 tablespoon grated fresh ginger
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon ground cinnamon
⅛ teaspoon red pepper flakes
¾ cup minced fresh cilantro, divided
½ cup minced fresh parsley, divided
4 cups chicken broth
4 cups water
1 (15-ounce) can chickpeas, rinsed
1 cup brown lentils, picked over and rinsed
1 (28-ounce) can crushed tomatoes
½ cup orzo
4 ounces Swiss chard, stemmed and cut into ½-inch pieces
2 tablespoons lemon juice
Lemon wedges
1. Heat oil in large Dutch oven over medium-high heat until shimmering. Add onion and celery and cook, stirring frequently, until translucent and starting to brown, 7 to 8 minutes. Reduce heat to medium, add garlic and ginger, and cook until fragrant, 1 minute. Stir in coriander, paprika, cumin, cinnamon, and pepper flakes and cook for 1 minute. Stir in ½ cup cilantro and ¼ cup parsley and cook for 1 minute.
2. Stir in broth, water, chickpeas, and lentils; increase heat to high and bring to simmer. Reduce heat to medium-low, partially cover, and gently simmer until lentils are just tender, about 20 minutes.
3. Stir in tomatoes and pasta and simmer, partially covered, for 7 minutes, stirring occasionally. Stir in chard and continue to cook, partially covered, until pasta is tender, about 5 minutes longer. Off heat, stir in lemon juice, remaining ¼ cup cilantro, and remaining ¼ cup parsley. Season with salt and pepper to taste. Serve, passing lemon wedges separately.
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israelmama
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Thu, Apr 30 2020, 11:23 am
Sounds amazing! Thank you for the recipe- I’m definitely trying this!
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