Thursday, October 2, 2008

For the End of Ramadan

This is my second time typing this. The former one briefly appeared before Typepad decided to randomly delete it. Sigh.

Well, I'm not a Muslim, but Allah was influencing me yesterday because I pulled out a clipping of a recipe for Harira, Moroccan Chickpea Soup, that I cut from Gourmet magazine eons ago. It's a traditional break-the-fast food (at least according to the intro in the magazine) during Ramadan, which ended yesterday. Not quite at the level of an Eid feast, but I still think it's appropriate that I happened to make it at the end of the holy month. It may be a simple dish, but my tastebuds were having a festival.



  • 1 c dried chickpeas

  • 8 c water

  • 1 35 oz can whole tomatoes [I used 2 reg sized cans of diced]--pureed coarsely

  • 1 lg onion finely chopped

  • 1 small celery rib w/ leaves finely chopped [no leaves on mine]

  • 3 T. unsalted butter [I used 2 T of salted w/ 1 T Olive Oil]

  • 1 tsp tumeric

  • 1 tsp black pepper

  • 1/2 tsp cinnamon

  • 2/3 c chopped fresh cilantro

  • 4 c vegetable broth

  • 1 c lentils [I used french green]

  • 2 oz cappellini, broken into 1 in. pieces

  • 1/2 c fresh parsley [I used dried]

Soak chickpeas in water to cover to 2 inches overnight or 8-12 hrs. Rinse & add them w/ 8 c of water into large pot. Simmer uncovered for 1 1/2 hrs. Remove from heat and drain, reserving liquid. If you have less than 2 c, add to make 2 c.

Cook onion & celery in butter over moderately low heat. Add spices and cook approx. 3 min. Stir in tomatoes, 1/2 the cilantro, chickpeas, reserved liquid, broth, & lentils. Bring to a boil and simmer 35 min. Stir in pasta and cook approx. 3 min until tender. Add rest of cilantro, parsley, & salt to taste.  Makes 6 servings as a main course (may I suggest a crusty baguette?)

Bon Appetit and Insha'allah, you'll love it as much as I did!


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