Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup red lentils, rinsed
- 1/2 cup green lentils, rinsed
- 1/2 cup broken vermicelli noodles
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add tomato paste, cumin, paprika, ginger, cinnamon, turmeric, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
3. Add soaked chickpeas, red lentils, green lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. After 1 hour, use an immersion blender or regular blender to blend the soup until smooth.
5. Add broken vermicelli noodles, parsley, and cilantro. Simmer for another 10-15 minutes until noodles are cooked.
6. Season with salt and pepper to taste.
7. Serve hot with lemon wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 7g
- Carbohydrates: 47g
- Protein: 14g
- Fiber: 14g
Substitutions for ingredients:
- Chickpeas can be substituted with white beans or kidney beans.
- Red and green lentils can be substituted with any type of lentils.
- Vermicelli noodles can be substituted with broken spaghetti or angel hair pasta.
- Fresh parsley and cilantro can be substituted with dried herbs.
Variations:
- Add diced carrots and celery for extra vegetables.
- Use beef or chicken broth instead of vegetable broth for a meatier flavor.
- Add cooked shredded chicken or lamb for a heartier soup.
Tips and tricks:
- Soak chickpeas overnight to reduce cooking time.
- Use an immersion blender for easier blending.
- Adjust spices to your taste preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a lemon wedge on the side.
- Garnish with fresh herbs.
Garnishes:
- Fresh herbs such as parsley, cilantro, or mint.
- Lemon wedges.
Pairings:
- Serve with crusty bread or pita.
Suggested side dishes:
- Hummus and pita chips.
- Greek salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to soak chickpeas overnight to reduce cooking time and ensure they are fully cooked.
Food history:
- Harira Chorba is a traditional Moroccan soup often served during Ramadan.
Flavor profiles:
- Warm and spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve as a main dish for a vegetarian meal or as a starter for a Moroccan-inspired feast.
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Region: Moroccan