Moroccan Lentil and Chickpea Soup - Cook's Illustrated

[QSis]

This recipe was in my March/April 2018 issue of CI. Made it, love it!

Lists of ingredients are not copyrighted, and thanks to MasterCook online, who type the ingredients, I'm saved some work.

I write the directions in my own words. I omitted the cinnamon and I did use the chopped-up chard stems. I used Israeli couscous instead of orzo.

This soup is called Harira and it's hearty, filling and fantastic!

Lee

Moroccan Lentil and Chickpea Soup (Harira), from Cook's Illustrated
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 (I omitted)
• 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 (I used Israeli couscous)
• 4 ounces Swiss chard, stemmed and cut into 1/2-inch pieces (I used the entire bunch of rainbow chard, with chopped stems)
• 2 tablespoons lemon juice

In a large stock pot, heat oil and sauté onion and celery until starting to brown, about 8 minutes. Add garlic and ginger, cook 1 minute. Stir in spices and pepper flakes, cook 1 minute. Stir in 1/2 cup cilantro and 1/4 cup parsley, cook another minute.

Stir in broth, water, chickpeas, lentils - increase heat to high and bring to simmer. Reduce heat, simmer 20 minutes, partially covered.




Stir in tomatoes and pasta, simmer partially covered, 7 minutes. Stir in chard and cook 5 minutes.

Remove from heat, stir in lemon juice and the remaining cilantro and parsley. S & P to taste.