Harira

Ingredients

• 1 tablespoon olive oil - for sautéing
• 1 medium onion - finely chopped
• 1 clove garlic - minced
• 1 teaspoon ground cumin - for seasoning
• 1 teaspoon ground ginger - for warmth
• 1 teaspoon ground cinnamon - adds sweetness
• 400 grams canned chickpeas - drained and rinsed
• 1 liter vegetable broth - or water for a lighter version
• 1 large tomato - chopped
• 50 grams vermicelli noodles - or other small pasta
• 1 handful fresh cilantro - chopped
• 1 handful fresh parsley - chopped
• 1 lemon - cut into wedges for serving

Step-by-step instructions

1. In a pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, ground cumin, ground ginger, and ground cinnamon. Cook for 1-2 minutes until fragrant.
3. Add the chopped tomato and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Add the chickpeas and lower the heat to a simmer.
5. After 15 minutes, add the vermicelli noodles and let cook for an additional 5-7 minutes until tender.
6. Remove from heat and stir in the chopped cilantro and parsley. Season with salt and pepper to taste.

Serving suggestion

Serve the Harira hot, garnished with extra cilantro and lemon wedges on the side. Pair with crusty bread for a traditional touch.

Nutrition per serving (estimated)

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