Moroccan Chickpea Harira Soup

African · 50 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 1 can canned chickpeas
• 3/4 cup brown lentils
• 2 cups canned crushed tomatoes
• 1 yellow onion
• 2 stalks celery
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 bunch fresh cilantro
• 1/2 cup vermicelli noodles
• 2 tbsp olive oil

Method

1. Soften chopped onion and celery in olive oil over medium 6 minutes.
2. Stir in ginger and turmeric and bloom 1 minute, then add tomatoes and cook 4 minutes.
3. Add lentils and 5 cups water and simmer 20 minutes until the lentils are tender.
4. Add chickpeas and vermicelli and cook 6 minutes until the noodles soften.
5. Season with salt, stir in chopped cilantro, and serve with lemon wedges.
6. Thin with water if the soup gets too thick.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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