Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Onions, chopped 1 cn (28-oz.) tomatoes, chopped
3 Stalks of celery, chopped 1 Zucchini, chopped
1 Sweet red pepper, chopped 1 c Coiled vermicelli or Chinese
6 c Veggie boullion Noodles, crumbled
1 ts Turmeric 1 cn Chickpeas, undrained, or 2
1 ts Ground coriander c Cooked chickpeas
1/2 ts Cinnamon 1/4 c Lemon juice
1/4 ts Cayenne 1/4 c Italian parsley, chopped
1 Potato, chopped 2 tb Mint leaves, chopped
2 Carrots, chopped Freshly ground black pepper

Bring onion, celery, red pepper, and 1/2 c. of the boullion to a boil
in a large pot. Simmer about 10 minutes to soften the veggies. Add
the remaining boullion, spices, potato, carrots, and tomatoes; simmer
20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice,
and cook 5 minutes. Garnish with parsley, mint and pepper before
serving. 6-8 servings.

NOTE: When I made this, I left out the noodles. I've never had
"real" harira before so I can't vouch for the authenticity.

The next time I make this, I might leave out the tumeric. It turned
the chickpeas and the potatoes an unnatural shade of yellow, IMHO.

Source: It's from _Fat Free, Flavor Full_. Posted by
R2176%TAONODE#VMCMS.CSUOHIO.EDU (J.M.MILLER95) to the Fatfree Digest
[Volume 16 Issue 6] Mar. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

Browse by categories