CD's harira

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crescent dragonwagon (CD)

 

 

* Exported from MasterCook *

 

Harira Vegetarian Soup

 

Recipe By :Crescent Dragonwagon

Serving Size : 8 Preparation Time :0:30

Categories : Chowders & Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried chickpeas

2 quarts well flavored vegetable stock

1 cup additional stock -- if needed

(or water)

Pam cooking spray

1 cup dried lentils

4 tablespoons butter

1 large onion -- chopped

3 ribs leafy rib celery -- chopped

3/4 cup parsley -- chopped

1 1/2 teaspoons turmeric

1 teaspoon ground cinnamon

2 pounds fresh tomatoes

(pureed in food processor and strained)

1 pinch saffron threads -- (small pinch)

1 pinch ground ginger -- (small pinch)

1 teaspoon freshly ground pepper

4 ounces vermicelli or fine noodles -- uncooked

salt -- to taste

OPTIONAL THICKENER:

3 tablespoons flour

1/2 cup stock

or 3 large egg yolks (3-4), lightly beaten

 

1. In a bowl, soak the chickpeas in water overnight. (If you soak the chickpeas

in chicken stock, refrigerate while soaking.)

 

2. The next day, drain the chick-peas. Spray a large heavy pot with Pam, and in

it place the chickpeas. Add the stock (including soaking stock) and bring to a

boil. Turn down the heat to very low and let simmer, covered, until the

chickpeas start to soften, about 2 hours.

 

3. Add the lentils and continue to simmer for 1 hour.

 

4. Meanwhile, in a 10-inch Pam sprayed skillet melt the butter over medium heat.

Add the onion and saute until it starts to soften, about 3 minutes. Add the

celery, parsley, and turmeric; continue to saute for 3 minutes. Stir in the

cinnamon, turn down the heat to very low and cook, stirring often for 10

minutes. Remove the skillet from the heat and stir in the tomato puree, saffron,

ginger and pepper.

 

5. When the lentils and chickpeas are tender, stir in the tomato mixture. Gently

simmer, partially covered, about 15 minutes.

 

6. Meanwhile, cook the pasta in a large pot of salted boiling water until barely

tender. Drain.

 

7. Five minutes before serving, thicken the soup if you want: either stir in the

flour paste or whisk a little of the hot stock into the egg yolks, then whisk

this mixture back into the soup; simmer, stirring often, until slightly

thickened. Season with the salt.

 

If you plan to serve all the soup, stir in the noodles. Otherwise put a scoop of

noodles in each bowl and ladle the hot soup over the top.

 

Serves 6 to 8 as a starter or 4 to 6 as an entree with couscous.

 

Source:

" Dairy Hollow House Soup and Bread by Crescent Dragonwagon "

T(Cook):

" 1:00 "

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Per Serving (excluding unknown items): 424 Calories; 11g Fat (22.9% calories

from fat); 18g Protein; 66g Carbohydrate; 15g Dietary Fiber; 18mg Cholesterol;

1717mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2

Fat.

 

NOTES : In a rural town the size of Eureka, if you get a craving for exotic

ethnic food, you cook it yourself. This is my vegetarian version of harira, the

glorious spicy soup eaten all over Morocco in a thousand variations. I took as

inspiration the harira recipes in Paul Wolfert's Good Food from Morocco, the

definitive, sensual book on the subject. The soup's flavors are fantastic --

sweet, hot, spicy, somehow floral -- warming and great. This was the featured

player at the 1987 Dairy Hollow staff party, the theme of which was

Morocc'n'roll

 

Nutr. Assoc. : 0 27237 1582 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1569 0 0 2130706543

2130706543 0