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Ramadan Soup (Harira)

Ramadan Soup (Harira)

Traditionally, this satisfying soup includes meat and is offered to break the sunrise-to-dusk fasting period during the month of Ramadan, the Muslim holiday. Harira's hearty, rich flavors, abundant protein, and sultry seasonings translate well into a vegetarian interpretation with chickpeas and lima beans. Serve with Moroccan Country Bread, a salad, and fresh dates for dessert.

Cooking Light JANUARY 2009

  • Yield: 8 servings (serving size: 3/4 cup soup and 1 lemon wedge)

Ingredients

  • 2 cups water
  • 2 cups organic vegetable broth (such as Emeril's)
  • 1 3/4 cups diced yellow onion
  • 1/2 cup dried lentils
  • 1/2 cup organic no-salt-added tomato puree (such as Muir Glen)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon saffron threads, crushed
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup frozen lima beans, thawed
  • 1/3 cup finely chopped celery
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup coarsely chopped fresh parsley
  • 1 teaspoon tomato paste
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 8 lemon wedges

Preparation

1. Place first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Serve with lemon wedges.

Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 0.0%
  • Fat: 1.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 12g
  • Carbohydrate: 39.5g
  • Fiber: 9.8g
  • Cholesterol: 0.0mg
  • Iron: 3.9mg
  • Sodium: 593mg
  • Calcium: 60mg
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Ramadan Soup (Harira) recipe

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