Harira is the traditional lemony soup used to break the Muslim fast of Ramadan. It’s good for quieting hunger pangs anytime.
2 onions, chopped
3 stalks celery, diced
1 red bell pepper, chopped
6 cups bouillon
1 teaspoon tumeric
1 teaspoon ground coriander
1/2 teaspoon cinnamon
pinch cayenne, or to taste
1 potato, chopped
2 carrots, chopped
1 28-ounce can tomatoes, chopped
1 medium zucchini, chopped
1 cup curly vermicelli or chinese noodles, crumbled
1 16-ounce can chick peas (or two cups cooked chickpeas)
1/4 cup lemon juice
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh mint leaves
Freshly ground black pepper
Bring the onions, celery, bell pepper and 1/2 cup of the bouillon to a boil in a large pot. Simmer about 10 minutes to soften the vegetables. Add the remaining bouillon, spices, potato, carrots and tomatoes, and simmer 20 minutes. Stir in zucchini, noodles, chick peas and lemon juice and cook 5 minutes. Serve garnished with the chopped parsley, mint and ground pepper to taste.
6-8 servings
