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.

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

 

Miss your friend. Wish you could eat soup with her once a week.