Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon (Harira)

epicurious.com

Susan Burris

4 tablespoons olive oil

1 large onion, diced (about 2 cups)

3 stalks celery, diced (about 1 ½ cups)

3 large carrots, peeled and cut in rounds

½ teaspoon ground turmeric

1 teaspoon ground cumin

½ to 1 teaspoon harissa or dried red chile flakes, plus more for serving

Salt to taste

1 bunch parsley, chopped (about 1 ½ cups/75 grams), divided

1 bunch cilantro, chopped (about 1 ½ cups/75 grams), divided

1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce

7 cups (1 ⅔ liters) chicken or vegetable stock

1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained

1 cup (370 grams) green lentils

1 teaspoon freshly ground black pepper

2 tablespoons all-purpose unbleached flour

1 large egg

Juice of 2 lemons (about ¼ cup)

Directions at epicurious.com

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