Harira (Soup for Ramadan)

Ingredients

• 2 cups dried garbanzo beans, soaked overnight
• 1/2 cup dry lentils
• 3 small tomatoes, peeled & seeded or

  1 (15 ounce) can petite diced tomatoes

• 1 cup fresh parsley, unpacked with stems removed
• 1 cup fresh cilantro, unpacked with stems removed
• 2 celery ribs
• 1 small onion
• 2-3 carrots, peeled
• 1-2 tablespoon canola oil
• 1 large beef bouillon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon powdered saffron (for coloring)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon garlic powder
• 1/2 teaspoon smen
• 3 tablespoons tomato paste
• 3/4 cup flour
• 2 eggs, beaten (optional)
• 1/2 cup vermicelli, bite size (optional)

Directions

1. 1

   Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt).

2. 2

   In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots.

3. 3

   Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker).

4. 4

   Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss.

5. 5

   Meanwhile, mix the flour with 1 1/2 cups of warm water until it is smooth. Mix the tomato paste with 1/2 cup warm water & set aside. Put a small pot of water on to boil.

6. 6

   Uncover the cooker & gently stir in the tomato paste & flour mixture. Then stir in enough of the boiling water to almost fill the pressure cooker.

7. 7

   Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.

8. 8

   If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.