Our friend Stephen has mentioned a couple of times this yummy Moroccan soup he makes – chickpeas, tomatoes, and spices. It sounded delicious, and this lazy Sunday Zoeya and I were just hanging around the house so it seemed a great time to try it (I feel much less lazy if I have something simmering on the stove while I’m doing nothing else important).
Harira is traditionally eaten to open fast during Ramadan, but there’s no need to wait until then. This is complete comfort food, with the added bonus of perfuming the whole house with cinnamon – heavenly!
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped
1 inch ginger, peeled and grated
salt & pepper
2 cinnamon sticks
1 tsp turmeric
1 tsp paprika
1 tsp ground cumin
1/2 tsp saffron, crumbled
4 medium tomatoes, chopped
heaping cup dried chickpeas – preferably soaked overnight, drained and rinsed
3 tbsp lentils (I used chana dal)
6 cups water or vegetable broth or combo
handful broken vermicelli (or spaghetti in a pinch!)
handful cilantro, chopped
handful parsley, chopped
juice of half a lemon
one bunch spinach, roughly chopped
Heat olive oil (medium highish), and add onions, garlic, and ginger, and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions are translucent. Add all spices, and cook, stirring. Add tomatoes and cook until they start to break down. Add chickpeas, lentils, and broth/water. Bring to a boil and reduce to a simmer; simmer until chickpeas are soft, an hour and a half to two hours (during which time your house will smell wonderful).
Add vermicelli (or spaghetti, lame), parsley, and cilantro, and simmer several minutes, until noodles are cooked. At the end, spritz the pot with lemon juice and adjust seasoning (you’ll probably need more salt) and add spinach and cook until wilted.
By the way, this is my 100th post! Here’s a witchy gypsy song to mark it – play it while you’re cooking this, will definitely set a spicy mood.