06 Jul 12
by Jack Williams
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This delicious and nutritious vegetable and legume soup is traditionally served to break the Muslim fast of Ramadam . It’s called harira and is usually accompanied by dates , but as I don’t really like them, I’ve left them out of my recipe.  However, feel free to include them if you want the truly authentic experience . I also recommend this Moroccan hummus
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Vegetable and Legume Soup
Author: Jack Williams
Recipe type: Main
Prep time: 24 hours
Cook time: 80 mins
Total time: 25 hours 20 mins
Serves: 4-6
125g chickpeas, soaked overnight in water 50g green lentils, soaked overnight in water 4tbsp olive oil 2 large onions, chopped 4 celery ribs, washed and chopped 1 cinnamon stick 1tsp turmeric 1tbsp frshly ground black pepper 400g canned diced tomatoes 1tbsp tomato paste 1tbsp cornflour 40g gluten-free soup noodles 4tbsp fresh, finely chopped coriander 3tbsp fresh flat-leaf parsley, finely chopped Salt to taste 1 lemon, cut into 8 wedges
Rinse and drain well the previously soaked chickpeas and lentils. Place in a large pot of cold water and bring to the boil. Boil for 10 minutes and then reduce the heat to a simmer and let cook for 45 minutes, or until the chickpeas are quite tender. Drain off the liquid, but save it for later. Heat the olive oil in a large pot until it's hot but not smoking. Sauté the onions, celery and garlic with the pepper, turmeric and cinnamon for 3 or 4 minutes, or until the onions are translucent. Add the cooked chickpeas and lentils, the canned tomatoes, tomato paste and 1 litre of the broth from cooking the legumes. Cook for 20 minutes. Add more broth if necessary. In a small bowl or glass, make a paste by mixing the cornflour with a tablespoon or two of the broth. Stir the cornflour paste into the soup a little at a time to thicken the broth. Add the soup noodles and cook for 5 more minutes or until the noodles are tender. Remove the soup from the heat and stir in the coriander and flat-leaf parsley. Serve in bowls with a lemon wedge or 2. The idea is for each person to squeeze some lemon juice over the soup according to their own taste.
2.2.6
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Tags: canned tomato , celery , chickpeas , cinnamon , coriander , cornflour , gluten-free , green lentils , lemon , noodles , olive oil , onion , parsley , tomato paste , turmeric , Vegetable and Legume Soup
This entry was posted on Friday, 6 July, 2012 at 8:02 am by Jack Williams and is filed under Main Courses , Meal for 4 people , Meal for 6 people , Side dishes , Starters .
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Legume is french for vegetable – why “vegetable and legume soup”??
Thank you for these recipe, cooked it for our Sunday dinner, my husband and I loved it!
Well, in English, legume refers to beans or peas… so it has different meaning than the French word.