Last night I made a veganized version of Roden's Harira recipe. Harira is a tomatoey-chickpea soup that was omnipresent in Morocco. Imagine my delight to see that this "vegetable" soup is traditionally made with marrow bones and 1 lb of lamb. Hm. Well, I left those out! I did a little improvising, made a half batch (I didn't really need 10 servings for the two us!), and we were both overwhelmed by the glorious soup that I ended up with.
It was thick and hearty, creamy and fresh. Somehow, all the flavors harmonized so nicely, but each element maintained its own unique presence in the mix - nothing was particularly overpowered or dominant. Just a perfect combination! It's a new favorite for sure, and fat free to boot!
Amey's Vegan Harira Recipe
(with thanks to Claudia Roden for guidance!)
makes 5 lady-like servings or 4 gluttonous Amey-sized portions
6 cups broth (I used 3 c broth, 2 c water and 1 c chickpea cooking water)
1 large red onion, diced
3/4 c brown lentils (dry)
3 c diced tomatoes (fresh or canned - i used half and half)
2 stalks celery, diced
1/2 tsp black pepper
1/4 tsp ground ginger
Salt to taste (I used about 1 tsp ~ but I was using unsalted broth)
1 1/2 c cooked chickpeas, and their cooking water (water optional)
1/4 c + 2 Tbsp white rice
2 1/2 Tbsp white flour
3/4 c water
1/2 c chopped cilantro
scant 1/4 c chopped parsley
Put the broth (or broth/water combo), diced onion, lentils, tomatoes, celery, pepper, ginger in a large stock pot, and bring to a boil over high heat. Lower the heat, and simmer for about 15 minutes.
Add the salt, chickpeas, and rice and cook for another 15 minutes.
Meanwhile, in a small pot, whisk together the flour and water and 1 cup of the broth from the big pot. Over medium heat, bring to a low boil and then lower the heat and simmer for about 5 minutes, stirring or whisking often, until thickened. Once thickened, remove from heat.
After the 15 minutes, add in the flour/broth mixture, stirring steadily. Add in the chopped herbs, and dig in! Enjoy!