Moroccan Lentil and Chickpea Soup (Harira)

Name: Moroccan Lentil and Chickpea Soup (Harira)
Cuisine: Africa & Middle-East, African
Ingredients: 1/3 cup, extra-virgin olive oil; 1 , large onion, chopped fine; 2 , celery ribs, chopped fine; 5 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 2 teaspoons, ground coriander; 2 teaspoons, smoked paprika; 1 teaspoon, ground cumin; 1/2 teaspoon, ground cinnamon; 1/8 teaspoon, red pepper flakes; 3/4 cup, minced fresh cilantro; 1/2 cup, minced fresh parsley; 4 cups, chicken broth; 4 cups, water; 1 , (15 ounce) can chickpeas, rinsed; 1 cup, brown lentils, picked over and rinsed; 1 , (28-ounce) can crushed tomatoes; 1/2 cup, orzo; 4 ounces, Swiss chard, stemmed and cut into ½-inch pieces; 2 tablespoons, lemon juice; , Salt and pepper; , Lemon wedges

Main Courses
Africa & Middle-East
African
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Beans
Soups

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2018, America's Test Kitchen TV

Spices play more than just a supporting role in this hearty Moroccan soup.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 6 To 8

TIME 1½ hours

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

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