Harira (soup For Ramadan)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 cups dried garbanzo beans, soaked overnight
• 1/2 cup dry lentils, brown (i have never tried red)
• 3 roma tomatoes, diced
• 1 cup fresh parsley, unpacked with stems removed
• 1 cup fresh cilantro, unpacked with stems removed
• 2 celery ribs
• 1 small onion
• 2 -3 carrots, peeled
• 1 -2 tablespoon canola oil
• 1 large beef bouillon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon powdered saffron (for coloring)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon garlic powder
• 1/2 teaspoon smen
• 3 tablespoons tomato paste
• 1/2 cup flour
• 2 eggs, beaten (optional)
• 1/2 cup vermicelli, bite size (optional)

Recipe

• 1 place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt).
• 2 in a food processor, blend the cilantro & parsley into tiny pieces. add to the cooker. next dice the celery in the food processor & add it to the cooker. repeat with the onion & carrots.
• 3 pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker).
• 4 add the oil, bouillon, spices, & smen to the pot & cover with the lid. cook for 15 minutes, after it begins to hiss.
• 5 meanwhile, mix the flour with 1 cup of warm water until it is smooth. put a small pot of water on to boil.
• 6 uncover, then stir in enough boiling water to bring pressure cooker nearly full. next gently stir in the tomato paste along with the flour mixture.
• 7 turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
• 8 if using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.