Jo’s Soup

The recipe is from my friend Jo. She’s from Wisconsin, but there’s no cheese or beer in it. It is, however, possibly the best soup I’ve had.

 

Now I need a photo, then I can stick it on pinterest and it can go viral……Back with a photo.

 

 

Recipe: Moroccan Harira

 

Soak ½ lb dry chickpeas.

Cover 1 small chicken (or some thighs, or some lamb meat, or both) with 3qt water. Add salt, pepper, half a lemon and some smashed garlic. Cook until meat falls off bone, discard lemon, separate meat and stock.

Add the following in this order to simmering stock:

Chickpeas

1 large onion, minced

½ tsp black pepper

1 ½ tsp ground ginger

1 tsp turmeric

pinch saffron

* Pause and cook until chickpeas start to come around

½ pound green lentils, rinsed and picked over

* Cook until tender

Small can tomato paste (I use tetrapak box)

Meat, diced

Handful broken vermicelli

2 fresh tomatoes, peeled and diced

1 small bunch each, cilantro and parsley, chopped

 

Thicken with flour or cornstarch and water

Can substitute rice for pasta if desired

Serve with a squeeze of lemon

 

 

I know I’ll get questions about this so I’ll just answer it:

You may note that I tag this with “dingo”, that means I got this recipe from Jo who’s a part of an online running club/sorority/mom’s group/career support group that I’ve been a part of since 2003?. Long story short, we named the group “Chasing the Naughty Dingos”.  You may recall Naughty Dingo from Richard Scarry books.