Moroccan Harira
Ingredients:
3 Tbsp olive oil
1 onion, diced
3 celery stalks, diced
4 carrots, diced
4 garlic cloves, minced
1 tsp cinnamon
2 Tbsp ground ginger
2 Tbsp turmeric
2 Tbsp cumin
1/4 tsp cayenne
3 Tbsp tomato paste
2 cups stewed tomatoes (not Italian style), drained
5 cups vegetable or chicken stock
1 bay leaf
2 Tbsp Kosher salt
Ground black pepper
2 cups chickpeas, drained
1 cup brown lentils
1/2 lemon, juiced
Bundle of parsley, chopped
Sour cream (dairy-free or regular) or plain Greek yogurt to garnish
In a large stock pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, celery and garlic and saute until tender, about 4-5 minutes. Reduce heat slightly and add all of your spices, being careful not to allow any of them to burn on the bottom of the pot. Add tomato paste and stir until well blended. Add stewed tomatoes and stock, taking care to get any bits off the bottom that have started to stick. Stir until blended and creamy. Add bay leaf, salt and pepper.
Stir in chickpeas, cover pot, reduce heat and simmer for 20-30 minutes. Stir in lentils, cover and simmer for an additional 30 minutes. Check part way through lentil cook time, and add more stock if needed.
Add lemon juice and chopped parsley, and adjust seasoning to taste.
Serve each bowl with a dollop of sour cream or plain Greek yogurt, and garnish with an additional pinch of fresh, chopped parsley.
Adapted from v:gourmet (http://vgourmet.ca/tag/vegan-harira/)
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