Moroccan Lentil and Chickpea Soup (Harira)

Name: Moroccan Lentil and Chickpea Soup (Harira)
Yield: Serves 6 To 8
Cuisine: African
Ingredients: 1/3 cup, extra-virgin olive oil; 1 , large onion, chopped fine; 2 , celery ribs, chopped fine; 5 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 2 teaspoons, ground coriander; 2 teaspoons, smoked paprika; 1 teaspoon, ground cumin; 1/2 teaspoon, ground cinnamon; 1/8 teaspoon, red pepper flakes; 3/4 cup, minced fresh cilantro; 1/2 cup, minced fresh parsley; 4 cups, chicken broth; 4 cups, water; 1 , (15 ounce) can chickpeas, rinsed; 1 cup, brown lentils, picked over and rinsed; 1 , (28-ounce) can crushed tomatoes; 1/2 cup, orzo; 4 ounces, Swiss chard, stemmed and cut into ½-inch pieces; 2 tablespoons, lemon juice; , Salt and pepper; , Lemon wedges

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Appears in Cook's Illustrated March/April 2018, America's Test Kitchen TV

Spices play more than just a supporting role in this hearty Moroccan soup.

SERVES6 To 8

TIME1½ hours

has video

WHY THIS RECIPE WORKS

For our version of this classic Moroccan soup, we carefully reduced the ingredient list and altered the technique to deliver harira's warm flavors in less time. Using canned chickpeas rather than dried saved about 2 hours of cooking time, a...

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