Hearty Moroccan Soup Made With Chickpeas and Lentils, Known as Harira

Hearty Moroccan Soup Made With Chickpeas and Lentils, Known as Harira

Rolling Up the Ramadan Feast

Welcome aboard, pal! Here's an easy-peasy, lip-smackin' recipe for a traditional Ramadan delight. We're talkin' 'bout a hearty, appetizing, and nutrition-packed meal in the form of Lentil, Chickpea, and Orzo Soup. Yum, yum! This bad boy tastes even better the next day, so you can enjoy it not just once, but twice!

• Amount: Enough to fill the stomachs of 8 to 10 famished souls
• Difficulty: A breeze, even for those who think boiling water is rocket science
• Total: 55 minutes, with 15 minutes of active cookin' time

Ingredients (15)

• 2 tablespoons of unsalted, creamy heaven - butter
• 1 tablespoon of juicy, zingy olive oil
• 2 juicy onions, sliced as thin as your favorite old comics
• 1 (28 oz) can of whole, sundried tomatoes in their juice
• 3 tablespoons of fresh, aromatic cilantro, chopped like a boss
• 1 heaping teaspoon of salt - adjust to taste if you fancy yourself a chef
• 1/4 teaspoon of black pepper – ground fresh, for an extra kick
• 1/4 teaspoon of ground ginger – for a hint of zest
• 1/2 teaspoon of cinnamon – it'll tickle your taste buds
• 1/2 teaspoon of turmeric – the golden spice that'll light up your taste buds
• 1/2 teaspoon of cumin – for a warm, earthy twist
• 1 cup of lentils – rinsed and scrutinized for stones
• 1 (14 oz) can of drained, magical chickpeas
• 8 cups of water or watered-down, gelatinous chicken broth
• 3/4 cup of orzo - Or why not try Fidellos or broken half-inch chunks of angel hair pasta?

Let's Get Cookin'

1. Heat the butter and oil in your largest stockpot, cookin' on medium-high heat. Slip in the sliced onions and cook until they start to soften, occasionally stirrin' 'em up – about 5 minutes.
2. While the onions cook, combine the tomatoes, cilantro, salt, and pepper in a blender or food processor. Give it a whirl until smooth as silk. (A stick blender works wonders.)
3. Add the remaining spices to the sautéed, oniony goodness and cook for a minute. Just when they start to dance, toss in the silky tomato mixture and bring it to boil.
4. Once it's all boilin' and jivin', drop in the lentils and 8 cups of water or watered-down chicken broth. Cover the pot and reduce the heat to low. Simmer until the lentils are tender, about 30 to 35 minutes. Try not to poke holes in the cover.
5. Joined the lentil party yet? Add the chickpeas and raise the heat, bringin' it back to a low boil. If you're savin' this bad boy for tomorrow, step away now. Soup can be made up to 2 days ahead at this stage.
6. Add the pasta and cook until tender – about 6 to 8 minutes. Serve when ready.

• Blend the sundried tomatoes, cilantro, salt, and black pepper in a food processor to create a smooth mixture, complementing the spices in the soup.
• To add a touch of wholesomeness to the flavors, consider using Fidellos or broken half-inch chunks of angel hair pasta instead of orzo in the lentil, chickpea, and Orzo Soup recipe.
• Stir in a heaping handful of spices, including cinnamon, turmeric, and cumin, into the sautéed onions before adding the silky tomato mixture to the pot, enhancing the aromatic profile of the Ramadan feast dish.

Read also: