Harissa Soup - Moroccan

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Harissa Soup - Moroccan

 

1/2 hot chili pepper, chopped

2 cloves garlic, crushed

1 teaspoon coriander seeds

1 teaspoon ground cumin

2 tablespoons olive oil

2 scallions, sliced

1 carrot, diced

1 stick celery, sliced

1 cup green beans, sliced

1 pound ripe tomatoes, pureed

1 1/2 cups flageolet beans, cooked or canned

1 1/2 cups garbanzos, cooked or canned

3 1/2 cups vegetable stock

Salt and black pepper to taste

1 handful mint, chopped

 

 

 

 

 

 

1. In a mortar, pound the chili, garlic, coriander, and cumin with a

little oil. Then gently heat the remaining oil in a large Dutch oven,

and add the onion and vegetables.

 

2. Heat through, add the tomatoes, beans, garbanzos, and chili paste.

Stir for 1 minute before adding the stock and a little salt.

 

3. Bring to a boil and simmer for 15 minutes. Season with salt and

pepper, garnish with mint, serve.

 

Author: Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst

Books/Sterling Publishing ©2007.

Source: The Daily Green

Formatted by Chupa Babi: Feb 2009

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