Go Back
–+ servings

Moroccan Chickpea and Root Vegetable Harira

Print oppskrift Pin oppskrift
Rett Soup
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 1 large sweet potato, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon paprika
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh cilantro

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic, carrots, sweet potato, and parsnips. Cook for 5 minutes, stirring occasionally.
  • Add the cumin, cinnamon, ginger, and paprika. Stir for 1 minute until the spices smell fragrant.
  • Pour in the chickpeas, diced tomatoes, and vegetable broth. Add the salt and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the root vegetables are tender.
  • Stir in the lemon juice. Taste and adjust salt if needed.
  • Ladle the soup into bowls and top each serving with chopped cilantro.

merknader

Simmering the root vegetables until just tender keeps them from turning mushy. If the soup thickens too much after sitting, add a splash of broth when reheating. The lemon juice brightens the spices at the end, so do not skip it. Fresh cilantro adds a nice contrast, but parsley works if cilantro is not available.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife