North African soup-stew made with chickpeas, brown rice, red lentils and vegetables. Scented with aromatic spices. Great vegan weeknight dinner.
- 2 tablespoons olive oil
- 1 cup finely chopped, peeled yellow onion (about 1 medium onion)
- ½ cup finely chopped, trimmed celery (about 1 large celery stalk)
- ½ cup finely chopped, peeled carrot (about 2 small carrots)
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon dried ginger
- ¼ teaspoon cumin
- ¼ teaspoon freshly ground black pepper
- 1 15-ounce can (411 g) diced tomatoes with their juices
- 2 cups cooked chickpeas, or 1 15-ounce can cooked chickpeas
- ½ cup dried red lentils, rinsed
- ½ cup brown rice, rinsed
- 3 cups vegetable stock
- ½ cup finely chopped, fresh parsley
- White yogurt to serve (optional)
- Fermented vegetables, such as sauerkraut to serve (optional)
- Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
- Add the onion, celery and carrot, and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the turmeric, salt, cinnamon, ginger, cumin, and black pepper. Cook, stirring frequently, for 1 minute.
- Add the tomatoes with their juices, chickpeas, lentils, rice, and vegetable stock. Cover with a lid and bring to a boil over high heat. Reduce the heat to low, keep covered, and simmer, stirring occasionally, until soft and thickened, about 50 minutes.
- Turn the heat off and stir in the parsley. Taste and add more salt and/or black pepper to taste.
- Serve with the yogurt and fermented vegetables.
- Store the harira in the refrigerator for up to 3 days, or freeze for up to 2 months.