Name: Vegetable harira soup
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 1 cup (200g) dried chickpeas (garbanzo beans); 2 kilogram ripe tomatoes; 2 tablespoon olive oil; 2 onions (340g), chopped coarsely; 2 sticks celery (300g), trimmed, chopped coarsely; 1 1/2 teaspoon ground cinnamon; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 1.25 litre (5 cups) water; 1 cup (200g) french-style green lentils; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup coarsely chopped fresh coriander

Ingredients

1 cup (200g) dried chickpeas (garbanzo beans)

2 kilogram ripe tomatoes

2 tablespoon olive oil

2 onions (340g), chopped coarsely

2 sticks celery (300g), trimmed, chopped coarsely

1 1/2 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon ground ginger

1.25 litre (5 cups) water

1 cup (200g) french-style green lentils

1/2 cup coarsely chopped fresh flat-leaf parsley

1/2 cup coarsely chopped fresh coriander

Method

1.Soak chickpeas overnight in a medium bowl of cold water. Drain; rinse well.

2. Soak saffron in a small bowl with 1 tablespoon water.

3.Cut a shallow cross in the base of tomatoes; place in a large bowl. Cover with boiling water, stand for 30 seconds; drain. Remove skins and discard; purée flesh in a blender.

4.Heat oil in a large saucepan over medium heat; cook onion, celery, ground spices and saffron with soaking liquid, stirring for 5 minutes or until vegetables have softened. Add puréed tomatoes, the water and chickpeas; bring to the boil. Skim off any scum that rises to the surface. Reduce heat to low; simmer, partially covered, for 45 minutes. Add lentils; simmer, partially covered for 45 minutes or until lentils and chickpeas are tender. Season with salt.

5.Stir half the herbs through soup. Divide soup among bowls; serve topped with remaining herbs.

You will need to start this recipe the day before.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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