Harira

Name: Harira
Ingredients: 1 tbsp (15 ml) olive oil; 4 stalks celery, diced; 2 onions, coarsely chopped; 2 cloves garlic, minced; 1 tbsp (15 ml) ground turmeric; 1 tbsp (15 ml) grated lemon zest; 1/2 tsp ( 2 ml) cracked black peppercorns; 1 can (28 oz/796 ml) diced tomatoes, with juice; 4 cups (1 L) vegetable or chicken stock (store-bought or see recipes); 1 cup (250 ml) dried red lentils, rinsed; 1 can (14 to 19 oz/398 to 540 ml) chickpeas, drained and rinsed (see Notes); 1/2 cup (125 ml) finely chopped fresh parsley; Harissa

13 ingredients

9 steps

Ingredients

1 tbsp (15 ml) olive oil
4 stalks celery, diced
2 onions, coarsely chopped
2 cloves garlic, minced
1 tbsp (15 ml) ground turmeric
1 tbsp (15 ml) grated lemon zest
1/2 tsp ( 2 ml) cracked black peppercorns
1 can (28 oz/796 ml) diced tomatoes, with juice
4 cups (1 L) vegetable or chicken stock (store-bought or see recipes)
1 cup (250 ml) dried red lentils, rinsed
1 can (14 to 19 oz/398 to 540 ml) chickpeas, drained and rinsed (see Notes)
1/2 cup (125 ml) finely chopped fresh parsley
Harissa

Directions

1

In a skillet, heat oil over medium heat for 30 seconds.
2

Add celery and onions; cook, stirring, until celery is softened, about 5 minutes.
3

Add garlic, turmeric, lemon zest and peppercorns; cook, stirring, for 1 minute.
4

Add tomatoes with juice and bring to a boil.
5

Transfer to slow cooker stoneware.
6

Stir in stock, lentils and chickpeas.
7

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until mixture is hot and bubbly and lentils are tender.
8

Stir in parsley.
9

Ladle into bowls and pass the harissa at the table.