1 15-oz. can chopped tomatoes, drained, liquid reserved
2 cups low-sodium vegetable broth
1 15-oz. can chickpeas, rinsed and drained
1/2 cup vermicelli
Lemon wedges, for garnish
Tadouira
2 Tbs. all-purpose flour
1/4 cup chopped cilantro
2 Tbs. lemon juice
1 Tbs. tomato paste
Instructions
To make Harira- Cook lentils in pot of boiling salted water 2 minutes. Drain.
Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes, or until onion is soft. Stir in tomatoes, and sauté 5 minutes more.
Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender, stirring occasionally.
To make Tadouira- Whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir Tadouira and vermicelli into Harira, and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.
Originally Submitted
4/9/2010
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