North African Spiced Soup
Classically known as Harira, this soup is often served in the evening during Ramadan, the Muslim religious festival when followers fast during the daytime for a month.
1 large onion, chopped
1.2 litres stock
1 tsp ground cinnamon
1 tsp turmeric
1 tbsp. grated ginger
pinch of cayenne pepper
2 carrots diced
2 celery sticks, diced
400g can chopped tomatoes
450g floury potatoes, diced
2 tbsp. chopped fresh coriander
5 strands saffron
400g can chickpeas drained
1 tbsp. lemon juice
Salt & ground black pepper
Fried lemon wedges to serve
1. Place the chopped onion in a large pot with 300ml of vegetable stock. Bring the mixture to the boil and simmer gently for about 10 mins.
2. Meanwhile, mix together the cinnamon, turmeric, ginger, cayenne pepper and 2 tbsp. of stock to make a paste. Stir into the onion mixture with the carrots, celery and remaining stock.
3. Bring the mixture to a boil, reduce the heat, then cover and gently simmer for 5 mins.
4. Add the tomatoes and potatoes and simmer gently for a further 20 mins. Add the saffron, chickpeas, coriander and lemon juice. Season to taste. Serve piping hot with fried wedges of lemon.
Thanks to Languedoc Living reader, Linda Booth, for this recipe.
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