30 Minute Moroccan Style Chickpea Soup (Harira Style)

[Olga Drozd]

30 Minute Moroccan Style Chickpea Soup (Harira Style)

Here is a quick 30 minute soup that is similar to harira (a traditional Moroccan meat and vegetable soup that is eaten during the holy month of Ramadan) which is very complex and exotic and takes a long time to cook with many ingredients. This recipe uses a limited amount of ingredients and yet it is delicious. To make this soup vegetarian -- substitute  vegetable broth for the chicken broth.  You can also substitute yellow summer squash for the zucchini, if desired. To give the soup more texture and fresh vegetal flavor, diced zucchini has been added.

3 cups low sodium chicken broth
2 (15.5) cans chickpeas, rinsed
1 (14.5 ounce) can diced tomatoes
1/4 teaspoon saffron threads, crumbled
Salt and ground black pepper
2 Tablespoons unsalted butter
1 onion, minced
4 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
2 zucchini, cut into 1/2 inch pieces
2 Tablespoons minced fresh cilantro
2 lemons, quartered (for serving)

While the onion browns, prep the zucchini and cilantro.

HEAT BROTH MIXTURE:  Bring broth, chickpeas, tomatoes, saffron, and 1/2 teaspoon salt to boil, covered, in large saucepan and set aside.

SAUTE ONION: Meanwhile, melt butter in large saucepan over medium high heat.  Stir in onion and 1/4 teaspoon salt and cook until softened and slightly browned, 3 to 5 minutes.

SAUTE  AROMATICS:  ADD BROTH MIXTURE AND ZUCCHINI:  Stir garlic, ginger, and cumin into pan and cook until fragrant, about 30 seconds.  Stir in broth mixture and zucchini, scraping up any browned bits.  Bring to a simmer and cook until zucchini is tender, about 10 minutes.

SEASON: Stir in cilantro.  Off heat, season with salt and pepper to taste.  Serve with lemon wedges. Serves 6.