HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Harira Recipe

Cookstr
Course: Main Course
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Harira

Photo by: Joseph De Leo

This traditional Moroccan soup, often made with lamb, is usually served during Ramadan at the end of a day of fasting. This vegetarian version is finished with a dollop of harissa, a spicy North African sauce, which adds flavor and punch. Served with whole-grain bread, harira makes a great light meal. A salad of shredded carrots topped with a sprinkling of currants adds color to the meal and complements the Middle Eastern flavors.

Yield: Serves 6

INGREDIENTS
  • 1 tbsp (15 ml) olive oil
  • 4 stalks celery, diced
  • 2 onions, coarsely chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) ground turmeric
  • 1 tbsp (15 ml) grated lemon zest
  • ½ tsp ( 2 ml) cracked black peppercorns
  • 1 can (28 oz/796 ml) diced tomatoes, with juice
  • 4 cups (1 L)  vegetable or chicken stock (store-bought or see recipes)
  • 1 cup (250 ml) dried red lentils, rinsed
  • 1 can (14 to 19 oz/398 to 540 ml) chickpeas, drained and rinsed (see Notes)
  • ½ cup (125 ml) finely chopped fresh parsley
  •  Harissa

Directions

1. In a skillet, heat oil over medium heat for 30 seconds. Add celery and onions; cook, stirring, until celery is softened, about 5 minutes. Add garlic, turmeric, lemon zest and peppercorns; cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.

2. Stir in stock, lentils and chickpeas. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until mixture is hot and bubbly and lentils are tender. Stir in parsley.

3. Ladle into bowls and pass the harissa at the table.

Notes

MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready cook, continue with the recipe.

Works best in a large (minimum 5-quart) slow cooker

Vegan Friendly

If you prefer, you can use 1 cup (250 ml) dried chickpeas, soaked, cooked and drained (see Basic Beans), instead of the canned chickpeas.


© 2008 Judith Finlayson
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information does not include Vegetable or Chicken Stock, or Harissa. For nutritional information on those recipes, please follow the links above.

266kcal (13%)
113mg (11%)
28mg (47%)
36mcg RAE (1%)
859mg
86mg
14g
6g
16g
46g
0mg (0%)
424mg (18%)
1g (3%)
4g (6%)
6mg (31%)
FROM THE KITCHEN OF...

Discounts & Benefits