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Slow Cooker Moroccan Chickpea Soup (Harira)
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- #110782
A little taste of North African cuisine. This Moroccan chickpea soup seems all over the place with veggies, cinnamon and pasta but it all ties together beautifully, make it and see for yourself!
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 1/2 cup dried chickpeas
8 cups water
1 can (35 ounce size) whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
3 tablespoons unsalted butter
1 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon cinnamon
2/3 cup chopped fresh cilantro
4 cups vegetable broth or chicken broth
1 cup lentils
2 ounces fine egg noodles
1/2 cup chopped fresh parsley
lemon wedges (optional)
directions
Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Add to crock pot with onion and celery. Add turmeric, pepper, and cinnamon.
Stir in tomatoes, half the cilantro, vegetable broth, and lentils. Cook for 8 to 10 hours.
Stir in pasta and continue to cook on low until tender. Stir in parsley, remaining cilantro, and salt to taste.
added by
ron42
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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