Harira (Soup for Ramadan)

Recipe by FDADELKARIM
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt).
  • In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots.
  • Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker).
  • Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss.
  • Meanwhile, mix the flour with 1 cup of warm water until it is smooth. Put a small pot of water on to boil.
  • Uncover, then stir in enough boiling water to bring pressure cooker nearly full. Next gently stir in the tomato paste along with the flour mixture.
  • Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
  • If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.
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