Vegan MoFo Post #15 of 20. Homestretch.
Harira is a traditional North African soup of Moroccan and Algerian origins. It typically uses chickpeas, lentils and meat. Obviously I skipped the meat, but I also subbed out black-eyed peas for the chickpeas because I feel like my diet often ends up being all-chickpea-all-the-time. Black-eyed peas make a nice change and as they are served by many Jews as one of the traditional simanim for Rosh HaShanah, this soup could be a great one to serve at your holiday table.
Today’s possibly new-to-you ingredient is preserved lemon. Preserved lemons are just lemons that have been pickled in salt. In Israel you can buy them where pickled things are sold. (I got mine at the pickle/olive bar at Eden Teva Market). If you cannot find preserved lemon do not despair. Just squeeze some fresh lemon juice into the soup before serving.
Here is what preserved lemon (limon kavoosh) looks like whole:
and cut open:
- 1 cup dry black-eyed peas or chickpeas
- 1 Tbsp oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 potato or celery root or parsnip, peeled and chopped
- 1 cup lentils
- 1 tsp cumin
- pinch saffron (optional)
- 1/2 cup chopped cilantro, extra for garnish if desired
- 1/2 cup chopped parsley, extra for garnish if desired
- 3 tomatoes
- 1 preserved lemon
- salt and pepper to taste
- z'chug, harissa, hot sauce or hot pepper to your taste
- Soak black-eyed peas or chickpeas overnight.
- Drain and discard soak water.
- Saute onions, carrots and celery in oil until soft.
- Add black-eyed peas and 10 cups of water.
- Bring to a boil, skim off any foam that surfaces, reduce heat and simmer 30 minutes.
- Add lentils, cumin, cilantro and parsley (you can save a little on the side for garnish)
- Simmer, adding more water if necessary, for another 30 minutes.
- Cut open the preserved lemon and scrape out the seeds.
- Place in food processor.
- Quarter the tomatoes and scoop out their seeds.
- Add to food processor with lemon.
- Process until finely chopped.
- Add tomato-lemon slush to pot and cook until all the beans and tender.
- Season with z'chug, harissa, hot sauce or hot pepper to your desired level of spiciness.
- Garnish with freshly chopped parsley and/or cilantro before serving if desired.