Rating: 3 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 0

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.

Amy Riolo
Recipe by Cooking Light January 2009

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

211 calories; calories from fat 0%; fat 1.6g; saturated fat 0.1g; mono fat 0.5g; poly fat 0.9g; protein 12g; carbohydrates 39.5g; fiber 9.8g; cholesterol 0mg; iron 3.9mg; sodium 593mg; calcium 60mg.
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